Bright, tangy, and refreshingly crisp, this Asian cucumber salad is vegan, gluten-free, and ready in just 10–15 minutes. It’s the perfect cooling side dish for hot days or a quick addition to easy weeknight dinners.
🥗 Ingredients (Serves 4)
- 2 large cucumbers (English or Persian work best)
- 1 teaspoon salt (for drawing out excess water)
- 2 tablespoons rice vinegar
- 1 tablespoon gluten-free tamari or coconut aminos
- 1 teaspoon sesame oil
- 1–2 teaspoons maple syrup (or sugar)
- 1 teaspoon freshly grated ginger
- 1 clove garlic, minced
- ½ teaspoon red pepper flakes (optional, for heat)
- 1 tablespoon sesame seeds
- 2 tablespoons chopped green onions
- Optional: thinly sliced red chili or crushed peanuts for garnish
🥣 Instructions
1️⃣ Prepare the cucumbers
Wash the cucumbers and slice them thinly (about ⅛ inch thick). For extra texture, lightly smash them before slicing.
2️⃣ Salt and drain
Place the cucumbers in a bowl, sprinkle with salt, and toss well. Let sit for 5–10 minutes to draw out excess moisture. Drain and gently pat dry with a paper towel.
3️⃣ Make the dressing
In a small bowl, whisk together rice vinegar, tamari (or coconut aminos), sesame oil, maple syrup, grated ginger, minced garlic, and red pepper flakes.
4️⃣ Toss and combine
Pour the dressing over the cucumbers and toss well to coat evenly.
5️⃣ Garnish and serve
Sprinkle with sesame seeds and chopped green onions. Add optional chili slices or crushed peanuts for extra flavor and crunch.
Serve immediately, or chill for 15–20 minutes for an even more refreshing taste.
🌿 Tips for the Best Flavor
- Use English or Persian cucumbers for fewer seeds and better crunch.
- Adjust sweetness and acidity to taste.
- Add shredded carrots for color or thinly sliced red onion for extra bite.
- Best enjoyed fresh but can be refrigerated for up to 24 hours.
