Asian Cucumber Salad Recipe
Our Asian cucumber salad is a deliciously refreshing recipe that's bursting with tangy and slightly spicy flavor in each crunchy bite. And the best part is it comes together in less than 15 minutes
Ingredients
- 5 cups English cucumbers about 1½ pounds
- ½ teaspoon table salt
- 4 scallions finely sliced
- 2 teaspoons fresh garlic finely minced
- 1 teaspoon fresh ginger grated
- ⅓ cup rice vinegar
- 1½ tablespoon low sodium soy sauce or regular
- 1½ tablespoon toasted sesame oil
- 1½ tablespoon honey
- 1½ teaspoon thai chili garlic sauce sambal olek or sriracha (more or less to taste)
- 1 tablespoon toasted sesame seeds
Instructions
- Rinse the cucumbers in cold running water, and cut the ends off.
- Slice the cucumbers into thin slices.
- Sprinkle salt over cucumbers and toss to combine. Let the cucumbers sit for 5 -8 minutes (no longer or they will start to break down). Then rinse with cold water to remove the salt. Strain and set aside until needed.
- Add the scallions, grated ginger, chopped garlic, rice vinegar, low-sodium soy sauce, sesame oil, honey, Thai chill sauce, and toasted sesame seed to a small bowl. Whisk to combine.
- Taste and adjust by adding more honey, salt, or chili sauce to your taste preference.
- Pour the dressing over the sliced cucumbers and gently toss to combine.
- Refrigerate until ready to serve.
Notes
Cucumber salad is best served on the same day, but can be kept in an airtight container in the refrigerator for up to 3 days.
Nutrition
Calories: 117kcalCarbohydrates: 14gProtein: 2gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gSodium: 538mgPotassium: 274mgFiber: 1gSugar: 9gVitamin A: 269IUVitamin C: 7mgCalcium: 56mgIron: 1mg
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