Asian Cucumber Salad
Yield: 6 servings
Calories: 60kcal
This Asian cucumber salad is a quick and easy recipe, perfect as a side dish or a light and healthy snack.
Ingredients
- 1 pound (454 g) Persian cucumbers, about 6
- 1 teaspoon (3 g) kosher salt
- 1 tablespoon (15 ml) soy sauce
- 1 tablespoon (15 ml) rice vinegar
- 1 tablespoon (15 ml) honey
- 1 tablespoon (15 ml) sesame oil
- 1 teaspoon (3 g) finely minced garlic
- ½ teaspoon (2 g) grated ginger, optional
- 2 teaspoons (10 ml) chili oil, or garlic chili sauce
- 1 teaspoon (3 g) sesame seeds
- 2 tablespoons (7 g) sliced green onions
Instructions
- Prepare the Cucumbers - Rinse and dry the cucumbers with cool water. Slice into 1/4 inch thick pieces on a bias (slanted) cut.
- Salt the Cucumbers - In a medium bowl, combine the sliced cucumbers and salt. Refrigerate for 20 minutes. This will draw out some of the moisture and season the cucumbers.
- Rinse the Cucumbers - Transfer the salted cucumbers to a colander. Rinse for about 20 seconds with cold water. Drain well and pat dry with paper towels. Transfer to a large bowl.
- Make the Dressing - In a medium bowl, whisk together soy sauce, vinegar, honey, sesame oil, garlic, ginger (if using), chili oil, sesame seeds, and green onions. Season with more chili oil to taste.
- Dress the Salad - Drizzle the dressing over the cucumbers. Toss to combine.
- To Serve - Garnish the salad with the green onions and more sesame seeds if desired. Serve immediately or cover and refrigerate.
Notes
- Recipe Yield: About 3 cups
- Serving Size: About 1/2 cup
- Make Ahead: Store the cucumbers and dressing in separate containers; combine them right before serving.
- Storage: Store in an airtight container in the refrigerator for up to 1 day.
Nutrition
Calories: 60kcal | Carbohydrates: 6g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 557mg | Potassium: 129mg | Fiber: 1g | Sugar: 4g | Vitamin A: 99IU | Vitamin C: 3mg | Calcium: 19mg | Iron: 0.4mg
Recipe Link
Recipe Video