Ingredients
– 1 1/2 pounds Turkish, Persian, or English cucumbers (about 5 cups sliced) – Base crunch, hydrates, mild flavor holds dressing.
– 1/2 teaspoon salt – Draws out water, keeps salad crisp not soggy.
– 4-5 scallions (finely sliced) – Fresh onion bite, color pop.
– 1 teaspoon grated ginger – Zesty warmth, digestion boost.
– 1 clove garlic (finely minced) – Sharp savory kick.
– 1/4 cup rice vinegar – Tangy brightness, Asian staple.
– 1 tablespoon soy sauce (or gluten-free alternative) – Umami depth.
– 1 tablespoon toasted sesame oil – Nutty aroma, richness.
– 1 tablespoon maple syrup (or honey or sugar) – Balances sweet.
– 1 teaspoon chili garlic sauce (or sriracha) – Spicy thrill.
– 1-2 tablespoons toasted sesame seeds – Crunchy garnish, nutty finish.
Instructions
1-First Step: Score and Slice Cucumbers Take 1 1/2 pounds thin-skinned cucumbers. Turkish, Persian, English best. Score lengthwise with fork tines. Creates grooves for dressing cling. Slice thin, 1/8 inch. Uniform for even crunch. Waxy ones? Peel first. Pat dry. This sets crisp base.
2-Second Step: Salt and Drain Place slices in colander. Toss with 1/2 teaspoon salt. Let stand 15-20 minutes. Water releases. No rinse! Keeps flavor. Strain well. Press gently. Dry bowl awaits. Pro tip: overnight drain for meal prep. Avoids watery mess. Gluten-free? No issue here.
3-Third Step: Mix Flavor Punch Bowl time! Add drained cukes. Toss in 4-5 sliced scallions. Grate 1 teaspoon fresh ginger. Mince 1 garlic clove. Pour 1/4 cup rice vinegar, 1 tablespoon soy or tamari, 1 tablespoon sesame oil, 1 tablespoon maple syrup, 1 teaspoon chili sauce. Sprinkle 1-2 tablespoons sesame seeds. Mix gently. Coats every bite. Adjust vegan swaps easy.
4-Fourth Step: Taste and Tweak Taste your Asian cucumber salad. More salt? Sweetness low? Spice shy? Tweak now. Busy parent hack: make double. Students love quick fix. Pairs with mains like chicken adobo for flavor burst.
5-Final Step: Chill and Serve Refrigerate 10-30 minutes. Best same day. Serve chilled. Scoop 1 cup per. Side for bowls, proteins. Food enthusiasts, travelers: portable too! Keeps 3 days airtight. Wow guests, family. You nailed it! Quick, fresh, foolproof. Your new go-to side dish!
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🥒 Use thin-skinned burpless cucumbers like Persian, Turkish, or English for the best texture.
🔪 Score the cucumbers with a fork so the dressing clings better to the surface.
❄️ Salt the cucumbers ahead of time and drain overnight for even crispier results.
- Prep Time: 25 min
- Category: Salads
- Method: No-Cook
- Cuisine: Asian
- Diet: Vegan, Gluten-Free
Nutrition
- Serving Size: 1 cup
- Calories: 89
- Sugar: 6.4 g
- Sodium: 404.5 mg
- Fat: 4.8 g
- Saturated Fat: 0.7 g
- Unsaturated Fat: 4.1 g
- Trans Fat: 0 g
- Carbohydrates: 11.5 g
- Fiber: 1.4 g
- Protein: 2 g
- Cholesterol: 0 mg