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Asian Cucumber Salad made with rice vinegar, sesame, ginger, garlic and soy 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! #cucumbersalad

Asian Cucumber Salad

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Description

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. Watch the video!


Ingredients

Units Scale
  • 1 1/2 pounds Turkish, Persian or English cucumbers (about 5 cups sliced)
  • 1/2 teaspoon salt
  • 45 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
  • 12 tablespoons toasted sesame seeds

Instructions

  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.)
  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.
  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.
  4. Taste and adjust salt to your liking. Add more chili paste if you like.
  5. Refrigerate until ready to serve.  This is best served the same day but will keep up to 3 days.

Notes

Optional Additions: (see variations in post body)

Nutrition

  • Serving Size: 1 cup
  • Calories: 89
  • Sugar: 6.4 g
  • Sodium: 404.5 mg
  • Fat: 4.8 g
  • Saturated Fat: 0.7 g
  • Carbohydrates: 11.5 g
  • Fiber: 1.4 g
  • Protein: 2 g
  • Cholesterol: 0 mg