This Asian-inspired cucumber salad is a refreshing summer side with a sweet, salty and tangy dressing. It is a flexible home-kitchen recipe rather than a claim to one specific regional tradition. Maple syrup adds sweetness while keeping the dressing entirely plant-based.
4 servings · Prep: 10 minutes · Rest/chill: 30 minutes · Total: about 40 minutes
At a glance
Asian-Inspired Cucumber Salad with Sesame and Ginger
- Prep time
- 10 min
- Cook time
- 0 min
- Total time
- 40 min
- Yield
- 4 servings
Total time includes 30 min of additional time. See the instructions for details.
Ingredients
| Amount | Ingredient |
|---|---|
| 2 | medium cucumbers, about 600 g (1 lb 5 oz), thinly sliced |
| 2 tbsp | unseasoned rice vinegar |
| 1 tbsp | toasted sesame oil |
| 1 tbsp | soy sauce, or certified gluten-free tamari if needed |
| 1 tbsp | maple syrup |
| 1 tsp | finely grated fresh ginger |
| 1 | garlic clove, finely grated |
| ¼ tsp | red pepper flakes (optional) |
| 2 tbsp | chopped fresh cilantro |
| 1 tbsp | sesame seeds |
Instructions
- Wash the cucumbers and slice them thinly. Pat away excess surface moisture.
- Whisk the rice vinegar, sesame oil, soy sauce or tamari, maple syrup, ginger, garlic and optional pepper flakes in a large bowl.
- Toss the cucumber slices with the dressing. Cover and refrigerate for 30 minutes.
- Toss again, then add the cilantro and sesame seeds just before serving. Lift the salad out of any excess dressing for serving.
Keep the cucumber crisp
Slice the cucumbers evenly and add the herbs just before serving. The dressing draws water from the slices, so a little liquid at the bottom of the bowl is normal. The salad is crispest on the day it is made; it is less suitable for several days of meal prep.
Contains sesame and soy. Standard soy sauce often contains wheat; choose certified gluten-free tamari if necessary. Refrigerate leftovers and use within 1 day.
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