Asian Cucumber Salad
Bold and spicy flavors meet the refreshing crunch of fresh cucumbers in this Spicy Asian Cucumber Salad. This simple side dish is endlessly snackable.
Servings: 4
Ingredients
- 2 English cucumbers about 4 cups sliced
- ½ teaspoon kosher salt
- 3 cloves garlic minced
- 1 teaspoon fresh ginger grated
- ¼ cup rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 1-3 teaspoon chili paste or Sriracha, both optional, adjust to taste
- 1 teaspoon toasted sesame seeds
- 4 green onions thinly sliced
Instructions
- Slice the cucumbers thinly, then place them in a large bowl and sprinkle with salt. Toss to coat and allow them to rest for about 10-15 minutes.
- Drain off any liquid that has been released from the cucumbers. Do not rinse the cucumbers. Transfer them to a paper towel lined tray and pat mostly dry. Return the cucumbers to the bowl.
- While the cucumbers are resting, stir together the garlic, ginger, vinegar, soy sauce, sesame oil, honey, and chili paste in a small bowl or glass measuring cup. Whisk to combine the dressing ingredients.
- Pour the dressing over the cucumbers and toss to coat. Taste the cucumbers and adjust seasonings as desired. Sprinkle with green onions and sesame seeds. Serve immediately or chill until ready to serve.
Nutrition
Calories: 95kcal | Carbohydrates: 15g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 550mg | Potassium: 392mg | Fiber: 2g | Sugar: 9g | Vitamin A: 359IU | Vitamin C: 10mg | Calcium: 51mg | Iron: 1mg