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Asian Cucumber Salad
nibbleboard.com/recipes/asian-cucumber-salad
Ingredients
Ingredients
- 1 1/2 pounds Persian, Turkish, or English cucumbers (about 5 cups sliced)
- 0.5 tsp Salt
- 4-5 scallions
- 1 tsp Ginger (fresh)
- 1 clove Garlic
Dressing
- 1/4 cup rice vinegar
- 1 tbsp Soy Sauce
- 1 tbsp Toasted Sesame Oil
- 1 tablespoon maple syrup (or honey)
- 1 teaspoon chili garlic sauce (sambal oelek) or sriracha, more to taste
Garnish
- 1-2 tablespoons toasted sesame seeds
Instructions
- Score the cucumbers lengthwise with the tines of a fork — this creates grooves that help the dressing cling to every slice.
- Slice the cucumbers into thin coins, about 2-3mm thick. Place in a mixing bowl, toss with the salt, and set aside to draw out excess water.
- Whisk together the rice vinegar, soy sauce, sesame oil, maple syrup, and chili garlic sauce in a small bowl until combined.
- Drain the cucumbers through a fine mesh strainer — do not rinse. Transfer back to a large mixing bowl.
- Add the scallions, ginger, garlic, and dressing to the cucumbers. Toss until evenly coated.
- Taste and adjust — add more chili garlic sauce for heat, a pinch of sugar for sweetness, or a splash of vinegar for tang.
- Sprinkle with toasted sesame seeds. Refrigerate for at least 10 minutes before serving to let the flavors meld.
Nutrition per Serving
115Calories
3gProtein
10gCarbs
8gFat
Chef Tips
- Salting and draining the cucumbers is the most important step — skip it and you'll end up with a watery salad that dilutes the dressing.
- Persian or Turkish cucumbers work best because they have fewer seeds and thinner skin. English cucumbers are a good substitute — just halve them lengthwise first.
- For a nutty crunch, add 2 tablespoons of crushed roasted peanuts right before serving.
- Make the dressing up to 3 days ahead and store it separately in the fridge. Toss with freshly sliced cucumbers when ready to serve.
- Use coconut aminos instead of soy sauce to make this gluten-free and lower in sodium.
Storage
Store in an airtight container in the fridge for up to 3 days. The cucumbers will soften and release more liquid over time — drain before serving leftovers.