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!
INGREDIENTS
- 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 garlic, finely minced
- 1/4 cup rice vinegar
- 1 tablespoon soy sauce, Bragg’s Liquid Amino Acid or Coconut amino acid.
- 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
INSTRUCTIONS
Step 1
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.)
Step 2
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.
Step 3
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.
Step 4
Taste and adjust salt to your liking. Add more chili paste if you like.
Step 5
Refrigerate until ready to serve. This is best served the same day but will keep up to 3 days.
NOTES
- fish sauce, Lime juice, crushed roasted peanuts, Gochujang, cilantro or Thai Basil, red onions, peanut chili crunch, radishes
Leave a Reply