Asian Cucumber Salad

A crisp and refreshing Asian Cucumber Salad, featuring thinly sliced cucumbers tossed in a tangy sesame-soy dressing. Perfect as a light side dish or appetizer.

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Ingredients

• 2 large cucumbers, thinly sliced
• 1/4 cup rice vinegar
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1 teaspoon honey or maple syrup (for vegan option)
• 1 garlic clove, minced
• 1/2 teaspoon grated fresh ginger
• 1 tablespoon sesame seeds
• 1/4 teaspoon red chili flakes (optional)
• 2 green onions, thinly sliced

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Instructions

1. Prepare the cucumbers:
   • Thinly slice the cucumbers and place them in a large bowl.
2. Make the dressing:
   • In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, honey or maple syrup, garlic, and ginger.
3. Toss the salad:
   • Pour the dressing over the cucumbers and toss to combine.
4. Garnish:
   • Sprinkle sesame seeds, red chili flakes (if using), and sliced green onions on top.
5. Chill and serve:
   • Refrigerate for 15-20 minutes to let the flavors meld, then serve as a side dish or appetizer.

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Tips

• Use English cucumbers: They have fewer seeds and a milder flavor.
• Make it spicier: Add more chili flakes or a dash of sriracha.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.
• Customize: Add shredded carrots, radishes, or edamame for extra variety.

You can visit our Salads Recipes section for even more delicious recipes.

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FAQ

1. Can I make this salad ahead of time? Yes, but serve it within 24 hours to maintain the crispness of the cucumbers.

2. What pairs well with Asian Cucumber Salad? Serve it alongside grilled meats, sushi, or noodle dishes for a complete meal.

3. Is this salad gluten-free? Yes, use tamari or gluten-free soy sauce to make it gluten-free.

4. Can I use regular cucumbers? Yes, but remove the seeds for the best texture and flavor.