Savory Asian Cucumber Salad: A Crunchy Delight for Your Plate

This Asian Cucumber Salad is a colorful, crunchy dish that refreshes any meal, perfect for gluten-free and vegan diets.

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Prep Time 15

Marinating Time 30

Total Time 45

Servings: 4 servings

Course: Salad

Cuisine: Asian

Calories: 80

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

4 whole Mini Cucumbers Can be spiralized or sliced.
1 teaspoon Salt Helps draw moisture out.
1 inch Fresh Ginger Peeled and grated.
2 cloves Garlic Grated.
2 stalks Scallions Thinly sliced.
1 tablespoon Sesame Seeds For garnish.

For the Dressing

3 tablespoons Rice Vinegar Can substitute with other vinegars.
1 tablespoon Honey or Maple Syrup Use maple syrup for vegan option.
2 tablespoons Soy Sauce Use tamari for gluten-free.
1 tablespoon Sesame Oil Essential for an authentic taste.
Sriracha Optional for heat; adjust to taste.

Equipment

bowl
Mandolin
whisk

Method

Preparation Steps

Rinse mini cucumbers under cold water, then slice thinly or spiralize.
Place cucumbers in a large bowl and sprinkle with salt. Allow to sit for 10-15 minutes.
In a small bowl, whisk together ginger, garlic, rice vinegar, and honey/maple syrup.
Add soy sauce and sesame oil to the dressing, stirring until combined. Add sriracha to taste.
After cucumbers have released moisture, drain and pat dry. Add cucumbers back to bowl.
Pour dressing over cucumbers and toss gently. Add scallions and sesame seeds, mixing well.
Serve immediately or let marinate in the fridge for about 30 minutes.

Nutrition

Serving: 1servingCalories: 80kcalCarbohydrates: 12gProtein: 2gFat: 4gSaturated Fat: 0.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gSodium: 500mgPotassium: 200mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 30mgIron: 0.5mg

Notes

For optimal taste, consume within a day of preparation. Adjust seasoning as necessary for balance in sweetness and acidity.

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