Asian Cucumber Salad

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Asian Cucumber Salad

Yield: 4

Author: Lauren Cohen, MS, RDN

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

Crisp cucumbers tossed in a sweet, savory, and slightly spicy sesame dressing with garlic and ginger. A fresh, flavorful side that pairs well with chicken, salmon, shrimp, or your favorite Asian-inspired meal.

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Ingredients

• 6 Persian cucumbers
• ¼ cup Seasoned Rice Vinegar
• 1 tablespoon Low-Sodium Soy Sauce
• 1 tablespoon Toasted Sesame Oil
• 2 teaspoons Honey
• 1 teaspoon Chili Garlic Sauce
• 1 teaspoon Ginger Paste
• 1 teaspoon Garlic Paste
• ½ teaspoon kosher salt
• 4 scallions, thinly sliced
• 1 teaspoon freshly grated ginger
• 1 large garlic clove, grated or minced
• Sesame Seeds, as garnish, optional

Instructions

1. Thinly slice the Persian cucumbers and place them in a colander set over a bowl or in the sink.
2. Sprinkle the cucumbers with the kosher salt and toss gently to coat. Let sit for 20 minutes to draw out excess moisture.
3. Drain the cucumbers well and gently pat dry with paper towels or a clean kitchen towel. Do not rinse.
4. In a large bowl, whisk together the seasoned rice vinegar, low-sodium soy sauce, toasted sesame oil, honey, chili garlic sauce, ginger paste, and garlic paste.
5. Add the drained cucumbers and sliced scallions to the bowl. Toss until evenly coated.
6. If using, sprinkle with sesame seeds, serve immediately, or refrigerate until ready to serve. Toss again before serving.

Notes

Kitchen Notes

6 Persian cucumbers are equivalent to about 2 medium English cucumbers, weigh about 1½ pounds, and yield 5 cups when thinly sliced.

Substitutions

• Use sriracha in place of chili garlic sauce.

• 1 minced garlic clove can be used in place of 1 teaspoon garlic paste.

• 1 teaspoon freshly grated ginger can be used in place of 1 teaspoon ginger paste.

• Coconut aminos can be used in place of low-sodium soy sauce.

Time Saver

For a shortcut dressing, replace the seasoned rice vinegar, low-sodium soy sauce, honey, ginger paste, and garlic paste with 2 tablespoons Japanese barbecue sauce, such as Bachan’s, and 2 tablespoons seasoned rice vinegar. Keep the toasted sesame oil and chili garlic sauce or sriracha as written.

Make Ahead

I often make a batch of this dressing ahead of time and keep it in the refrigerator so it’s ready to use. Store it in a sealed dressing bottle or jar, shake well before using, and add it to cucumbers, slaws, grain bowls, or other vegetables throughout the week.

Recommended Products

Dressing Bottle

Dorot Crushed Ginger

Dorot Crushed Garlic

Fine Mesh Sieve

Zwilling Pro Knife Set

Spice World Garlic and Ginger Paste - 2 Pack

Garlic Press

Nutrition Facts

Calories

69

Fat

4 g

Sat. Fat

1 g

Protein

1 g

Carbs

8 g

Fiber

1 g

Cholesterol

0 mg

Net carbs

7 g

Sodium

501 mg

Sugar

5 g

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