Asian Cucumber Salad

This Asian Cucumber Salad is so light and satisfying as a side dish. The vinaigrette is versatile as well as the garnish.

Course Salad, Side Dish

Cuisine Asian

Keyword Asian Cucumber Salad

Prep Time 25

Total Time 25

Servings

Calories 109kcal

Author Debby - www.AFeastfortheEyes.net

Equipment

Ingredients

1 1/2 pounds Persian cucumbers or English cucumbers (about 5 cups sliced)
1/2 teaspoon salt
4 scallions finely sliced
1 teaspoon ginger grated
1 clove garlic finely minced
1/4 cup rice vinegar
1 tablespoon low-sodium soy sauce regular soy or tamari sauce is fine
1 tablespoon sesame oil
1 tablespoon honey more to taste
1 teaspoon Thai Chili Sauce
1 Tablespoon apple cider vinegar optional
2 tablespoons sesame seeds toasted

Instructions

Using the tines of a fork, score the cucumbers lengthwise- this will help the dressing cling to the cucumber. (Feel free to skip if in a hurry.)
Slice the cucumbers thinly. Place in a mixing bowl and toss with the salt to help them release water. Let this stand while you gather the remaining ingredients.
Strain the cucumbers using a fine mesh strainer (do not rinse) and place them in a large mixing bowl. add the scallions, ginger, garlic, rice vinegar, soy sauce, sesame oil, honey, and Thai Chili Sauce. Garnish with toasted sesame seeds. Mix to combine.
Taste and adjust salt and sweetness to your liking. Add more vinegar if you like.
Refrigerate until ready to serve. Cucumber salad is best served on the same day but will keep for up to 3 days in an airtight container in the refrigerator.

Notes

VARIATIONS:
Thai Version: add crushed roasted peanuts, fish sauce and lime juice or tamarind (replace some of the vinegar).
Korean Version: Go to our Korean Cucumber Salad Recipe– add Gochujang, cilantro and extra ginger and garlic.
Japanese Version: Leave out the garlic and chili paste, try chive blossoms.

Nutrition