Awesome Asian Cucumber Salad Recipe: A Light & Easy Summer Salad by Jan Mostrom


Awesome Asian Cucumber Salad Recipe: A Light & Easy Summer Salad

This delicious, easy and light Asian-inspired cucumber salad recipe assembles in about 30 minutes and can be paired with just about any lunch or dinner. I especially like this farm-to-table recipe with easy seared tuna or with any fried rice recipe.

You'll need these simple ingredients to make this yummy vegetarian cucumber salad: Persian or English cucumbers, salt, green onions, fresh ginger and garlic, rice vinegar, soy sauce, toasted sesame oil, red chili paste, maple syrup and sesame seeds. All the ingredients are mixed together after the cucumbers soak in a little salt to release excess moisture. A simple and delicious vegetable side dish for any occasion!

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Cuisine: Asian
Prep Time: 20 to 30 minutes
Cook Time: 0 minutes
Total Time: 20 to 30 minutes

Servings: 4

Ingredients

  • 1/2 pounds Persian or English cucumbers (about 5 cups, sliced)
  • 1/2 teaspoon salt
  • 4 - 5 green onions, finely sliced
  • 1 teaspoon grated ginger
  • 1 clove garlic, finely minced
  • 1/4 cup rice vinegar
  • 1 tablespoon soy sauce, Bragg’s Liquid Amino Acid or coconut aminos
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon maple syrup
  • 1 teaspoon red chili paste or sriracha (optional)
  • 1 - 2 tablespoons toasted sesame seeds

Helpful Products

Recipe Notes

  • This Asian cucumber salad is best the same day but will keep up to three days in the refrigerator.
  • Why choose Persian cucumbers over regular cucumbers? A Persian cucumber has fewer seeds, thinner skin and less water than regular garden cucumbers.
  • Honey or sugar can be substituted for the maple syrup.

Here's how to make it:

  1. Using a fork, score the cucumbers lengthwise (this will help the dressing stay on the cucumber).
  2. Slice the cucumbers thinly and place in a bowl and toss with a sprinkle of salt. Let this stand while you gather the remaining ingredients.
  3. If there is any liquid from the cucumbers, drain that off and then add green onions, ginger, garlic, rice vinegar, soy sauce, sesame oil, maple syrup, optional red chili paste and toasted sesame seeds. Toss to combine. Taste and add more salt or chili paste, if needed.
  4. Refrigerate until ready to serve.

Recipe cooking times and servings are approximate. Need to convert cooking and baking measurements? Here are some kitchen conversion charts. Here's how to submit your recipes to 30Seconds.

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Mixing Bowls
Mixing Bowls $10 & Up
Sesame Oil
Sesame Oil $3 & Up
Rice Vinegar
Rice Vinegar $3 & Up
Soy Sauce
Soy Sauce $3 & Up
Maple Syrup
Maple Syrup $4 & Up
Sriracha
Sriracha $3 & Up
Cutting Boards
Cutting Boards $10 & Up
Knives
Knives $10 & Up
Chopsticks
Chopsticks $5 & Up
Sesame Seeds
Sesame Seeds $4 & Up

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Donna John
Yum! And I bet people are already harvesting cucumbers from their summer gardens, so great time!
Elisa Schmitz
So refreshing and a nice change of pace, Jan Mostrom . We just planted our cucumbers (late this year), so this will be on the menu in a few weeks!
Cassiday
Can’t recall if I’ve ever had a Persian cucumber so it’ll be nice to try this.
Jan Mostrom
Cassiday they stay so nice and crispy even after a few days! We just finished this one off and it was several days old and still delicious!

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