Easy Asian Cucumber Salad
A vibrant, healthy salad featuring crisp cucumber ribbons tossed in a sweet-tangy dressing with sesame and hints of ginger.
Ingredients
Cucumber Base
- 2 large English cucumbers Thin-skinned and crisp; substitute with Persian cucumbers for smaller bites.
Dressing
- 3 tablespoons rice vinegar Bright acidity keeps the salad light; can use apple cider vinegar in a pinch.
- 2 tablespoons soy sauce Adds umami; use tamari for gluten-free.
- 1 teaspoon sesame oil Toasted for the most fragrant, nutty finish.
- 1 tablespoon honey or maple syrup Balances the tang; use agave for vegan preferences.
- 1 clove garlic, minced Replace with garlic powder (1/4 teaspoon) if pressed for time.
- 1 teaspoon fresh ginger, grated Ground ginger (1/4 teaspoon) works as a substitute.
- 1 pinch red pepper flakes Optional, for a little heat.
Toppings
- 1 tablespoon toasted sesame seeds For nuttiness and texture.
- 2 scallions thinly sliced Bright green, oniony finish; chives are a mild alternative.
- Salt and black pepper to taste
Instructions
Preparation
- Wash and slice cucumbers into thin rounds or long ribbons using a vegetable peeler for an elegant presentation.
- In a medium bowl, whisk together rice vinegar, soy sauce, sesame oil, honey, minced garlic, grated ginger, and red pepper flakes. Taste and adjust sweetness or acidity.
- Toss the cucumber slices and scallions with the dressing until each piece glistens.
- Sprinkle toasted sesame seeds, season with salt and black pepper, and give one gentle toss.
- Let the salad sit for 5–10 minutes at room temperature, or cover and chill for 30 minutes if you prefer it cold.
Notes
For a creamy version, stir in 2 tablespoons of plain yogurt or vegan mayo. Refrigerate leftovers for up to 2 days, draining excess liquid before serving.