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Picking up cucumber salad with chopsticks

Asian Cucumber Salad


  • Author: Vicky and Ruth
  • Total Time: 15 mins
  • Yield: 5 cups 1x
  • Diet: Vegan

Description

Enjoy this light and delicious Asian Cucumber Salad. It's a bright, fresh addition to any meal. Thinly sliced cucumbers are tossed with sesame seeds, ginger, sesame oil, rice vinegar, and a touch of heat.


Ingredients

Scale
  • 5 Persian cucumber or 1 large seedless English cucumber
  • 4 tbsp rice vinegar
  • 2 tbsp toasted sesame oil
  • 1 tbsp agave syrup, you may use maple syrup or honey
  • 1 tbsp soy sauce or tamari if gluten-free
  • 1 tbsp grated fresh ginger ( about 1 1/2" piece)
  • 1/2 tsp sriracha, add more or less to taste and to control the heat level
  • 3/4 tsp garlic chili paste
  • 1 tsp salt (or to taste)
  • 1 tbsp black sesame seeds, white sesame seeds, or a combination of the two

Instructions

  1. Cut the cucumbers into thin slices and place them in a large bowl
  2. To prepare the dressing mix the remaining ingredients (except for the sesame seeds) in a jar with a tight lid.  Shake well until well combined.  Alternatively, you can whisk all the dressing ingredients in a bowl until smooth.
  3. Add dressing and sesame seeds to the cucumbers, toss and store in an airtight container in the fridge for 3-4 days.

Notes

  • Salad Variations:
  • Use red pepper flakes to control the heat if you are not a fan of sriracha.
  • Chop fresh cilantro or other fresh herbs for a nice twist in flavor.
  • Sprinkle the salad with roasted peanuts instead of sesame seeds.
  • Add small diced red onion or scallions (green onion).

This post was originally published on July 24, 2015

  • Prep Time: 15 mins
  • Category: Salad
  • Method: Raw
  • Cuisine: Asian

Nutrition

  • Serving Size: 1 cup
  • Calories: 90
  • Sugar: 4.9
  • Sodium: 684
  • Fat: 6.5
  • Saturated Fat: 0.9
  • Unsaturated Fat: 3.2
  • Trans Fat: 0
  • Carbohydrates: 7.9
  • Fiber: 0.8
  • Protein: 1.4
  • Cholesterol: 0

Keywords: kosher, gluten-Free, low calorie

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