Description
A refreshing and tangy Asian Cucumber Salad featuring thinly sliced cucumbers drenched in a zesty dressing of rice wine vinegar, fresh ginger, sesame oil, and honey. Enhanced with garlic, red onion, cilantro, and a touch of chili for a perfect balance of flavors and crunch—a quick, no-cook dish ideal as a side or light appetizer.
Ingredients
Scale
Vegetables
- 4 cups cucumbers (thinly sliced)
- ½ cup red onion (thinly sliced)
- ¼ cup cilantro (chopped)
- ½ chile pepper (finely chopped, adjust to taste)
- 2 scallions (thinly sliced)
Salting and Garnish
- 2¼ tsp kosher salt (divided)
- 1 tbsp sesame seeds
Dressing
- 3 tbsp rice wine vinegar
- 1 tbsp fresh ginger root (minced)
- 1 tbsp sesame oil
- 2 tsp honey (or maple syrup as substitution)
- 1 clove garlic (minced)
Instructions
- Salt the cucumbers: Thinly slice the cucumbers and place them in a colander over a large bowl. Sprinkle with 2 teaspoons of kosher salt and let them drain for 1 hour. This step helps to draw out excess water, keeping the salad crisp.
- Rinse and dry: After draining, rinse the cucumbers under cold water to remove excess salt. Pat them thoroughly dry to avoid a soggy salad.
- Prepare the dressing: In a small bowl, whisk together rice wine vinegar, minced fresh ginger, sesame oil, honey, minced garlic, and the remaining ¼ teaspoon kosher salt until well combined. This aromatic dressing gives the salad its signature flavor.
- Combine salad ingredients: In a large bowl, toss together the drained cucumbers, thinly sliced red onion, chopped cilantro, finely chopped chile pepper, and sliced scallions.
- Toss with dressing and serve: Drizzle the prepared dressing over the vegetable mixture and toss gently to coat all components evenly. Garnish with sesame seeds and serve immediately for maximum freshness and crunch.
Notes
- For a vegan version, substitute honey with pure maple syrup.
- Adjust the amount of chile pepper according to your preferred spice level.
- Allowing cucumbers to drain well is essential to prevent sogginess.
- This salad is best served fresh but can be refrigerated for up to 1 day.
