Asian Cucumber Salad is made with rice vinegar, sesame, ginger, garlic and soy, cool and refreshing and pairs well with many things. It’s vegan and gluten-free and is a nice addition to meals and bowls you are already making.
1 1/2 lbs Turkish, Persian or English cucumbers (about 5 cups sliced)
1/2 tsp salt
4–5 scallions, finely sliced
1 tsp ginger, grated
1 clove garlic, finely minced
1/4 cup rice vinegar
1 tbsp soy sauce, (for gluten-free use Bragg’s Liquid Aminos or Coconut aminos)
1 tbsp toasted sesame oil
1 tbsp maple syrup (or honey, or sugar), more to taste
1 tsp chili garlic sauce (sambal olek) or sriracha, more to taste
1–2 tbsp toasted sesame seeds
Using the tines of a fork, score the cucumbers lengthwise- this will help the dressing cling to the cucumber. (Feel free to skip if in a hurry.)
Slice the cucumbers thinly. Place in a mixing bowl and toss with the salt to help them release water. Let this stand while you gather the remaining ingredients.
Strain the cucumbers using a fine mesh strainer (do not rinse) and place them in a large mixing bowl.
Add the scallions, ginger, garlic, rice vinegar, soy sauce, sesame oil, maple syrup, optional red chili paste and toasted sesame seeds. Mix to combine.
Taste and adjust salt and sweetness to your liking. Add more chili paste if you like.
Refrigerate until ready to serve. Cucumber salad is best served on the same day but will keep for up to 3 days in an airtight container in the refrigerator.