Awesome Asian Cucumber Salad Recipe Is a Low-Calorie Side Dish (10 Minutes) by Jan Mostrom
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This delicious, easy and light Asian-inspired cucumber salad recipe assembles in about 10 minutes. The fresh and healthy cucumber salad recipe 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 (check out the health benefits of cucumbers), salt, green onions, fresh ginger and garlic, rice vinegar, soy sauce, toasted sesame oil, red chili paste, maple syrup and sesame seeds.
Why choose Persian cucumbers over regular cucumbers? A Persian cucumber has fewer seeds, thinner skin and less water than regular garden cucumbers. And don't skip the sesame seeds! Sesame seeds have many health benefits.
All the ingredients are mixed together after the cucumbers soak in a little salt to release excess moisture. This healthy, low-calorie cucumber salad is a simple and delicious vegetable side dish for any occasion!
Cuisine: Asian
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 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
Here's how to make it:
- Using a fork, score the cucumbers lengthwise (this will help the dressing stay on the cucumber).
- 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.
- 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. (Honey or sugar can be substituted for the maple syrup.)
- Refrigerate until ready to serve. This Asian cucumber salad is best the same day but will keep up to three days in the refrigerator.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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