This Asian Cucumber Salad is cool and refreshing and pairs well with many things. It’s vegan and gluten-free and is a nice addition to meals and bowls you are already making!
I am not these bones, this flesh, this greying hair, I am the fire inside the shell, passing the light forward.
Here’s a simple recipe for Asian Cucumber Salad, that I think you will fall in love with. It’s fast and easy and light and delicious! Cool, refreshing cucumbers are just what I crave during the hot summer months and this salad is no exception. It hits all the flavor notes as well- such a great combo!
And although I went the generic route and called this “Asian”, you can take this Cucumber Salad in many different directions based on what you are serving. For example, to go with a more Thai theme, you could add fish sauce, lime juice, Thai Basil, and crushed peanuts. To give it more of a Korean twist and add Gochujang. Leave out the chili paste and garlic to give it more of a Japanese spin. You get the idea. 🙂
Asian Cucumber Salad is made with rice vinegar, sesame, ginger, garlic and soy, cool and refreshing and pairs well with many things. It’s vegan and gluten-free and is a nice addition to meals and bowls you are already making!
- 1 1/2 pounds Turkish, Persian or English cucumbers (about 5 cups sliced)
- 1/2 teaspoon salt
- 4–5 scallions, finely sliced
- 1 teaspoon ginger, grated
- 1 clove of garlic, finely minced
- 1/4 cup rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon toasted sesame oil
- 1 tablespoon maple syrup (or honey, or sugar)
- 1 teaspoon red chili paste (or sriracha, both optional) more to taste
- 1–2 tablespoons toasted sesame seeds
Marinated Cucumber, Onion, and Tomato Salad
- 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 bowl and toss with the salt to help them release water. Let this stand while you gather the remaining ingredients.
- Strain the cucumbers, (do not rinse) place them in a large bowl and add the scallions, ginger, garlic, rice vinegar, soy sauce, sesame oil, maple syrup, optional red chili paste, and toasted sesame seeds. Mix to combine.
- Taste and adjust the salt to your liking. Add more chili paste if you like.
- Refrigerate until ready to serve. This is best served the same day but will keep up to 3 days.