Description
A bold and tangy sesame cucumber salad made with scallions, ginger, and a touch of chili heat. This refreshing side dish is crisp, savory, and full of umami flavor.
Ingredients
- 1½ lbs Persian, Turkish, or English cucumbers (about 5 cups sliced)
- ½ tsp salt
- 4–5 scallions, finely sliced
- 1 tsp fresh ginger, grated
- 1 clove garlic, finely minced
- ¼ cup seasoned rice vinegar
- 1 tbsp soy sauce (or liquid aminos for gluten-free)
- 1 tbsp toasted sesame oil
- 1 tbsp maple syrup (or honey)
- 1 tsp chili garlic sauce, sambal oelek, or sriracha (optional)
- 1–2 tbsp toasted sesame seeds
Instructions
- Prepare the cucumbers: Score the cucumbers with a fork, slice thinly, toss with salt, and let sit for 15–20 minutes.
- Drain: Drain the cucumbers using a fine mesh strainer. Do not rinse.
- Make the dressing: Whisk together vinegar, soy sauce, sesame oil, maple syrup, garlic, ginger, and optional chili sauce.
- Combine: Mix the drained cucumbers and scallions with the dressing.
- Finish: Garnish with toasted sesame seeds. Chill before serving.
Notes
For extra crunch, serve this salad immediately after chilling. Adjust the spice level to your liking by increasing or omitting the chili garlic sauce.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian-Inspired