This crunchy, refreshing, and flavor-packed Asian-Style Cucumber salad is perfect as a side dish or light snack. It’s tossed in a savory-sweet, umami dressing with a hint of spice, making every bite absolutely irresistible!
Ingredients
2 Large Cucumbers (Persian or English), thinly sliced
1 tsp Salt
1 Tablespoon Rice Vinegar
1 Tablespoon Low-Sodium Soy Sauce or Tamari (for gluten-free)
1 tsp Maple Syrup or Agave
1 tsp Toasted Sesame Oil
1 Clove Garlic, finely minced
1/2 tsp Grated Fresh Ginger
1/2 tsp Red Pepper Flakes or Chili Oil (adjust to taste)
1 tsp Sesame Seeds (toasted for extra flavor)
1 Small Scallion, thinly sliced
Optional: 1 tsp Finely Chopped Cilantro
Instructions
Slice the cucumbers thinly or use the "smashed cucumber" technique by gently crushing them with a knife, then breaking them into chunks. Sprinkle with salt and let sit for 10 minutes to draw out excess moisture. Drain and pat dry with a paper towel.
In a small bowl, whisk together rice vinegar, soy sauce, maple syrup, sesame oil, garlic, ginger, and red pepper flakes.
Pour the dressing over the cucumbers, tossing well to coat. Let it marinate for at least 15 minutes in the fridge for the best flavor.
Sprinkle sesame seeds, scallions, and cilantro (if using) before serving. Enjoy chilled or at room temperature!
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