Description
A refreshing, no-cook summer side dish featuring crisp cucumbers tossed in a tangy, savory, and slightly spicy Asian-inspired dressing. This gluten-free adaptable salad is quick to make and perfect for BBQs or weeknight dinners.
Ingredients
Scale
- 3 large English cucumbers
- 1 tablespoon kosher salt
- 1/4 cup unseasoned rice vinegar
- 2 tablespoons light soy sauce (or tamari for gluten-free)
- 1 tablespoon apple cider vinegar
- 1 tablespoon granulated sugar
- 1 clove garlic, minced
- 1 teaspoon fresh ginger, minced
- 1 teaspoon sesame oil
- 1–2 teaspoons chili oil or Sriracha
- 1 tablespoon toasted sesame seeds
- Fresh cilantro or green onions, chopped (optional)
Instructions
- Wash cucumbers and slice them into thin half-moons or batons.
- Place sliced cucumbers in a large bowl and sprinkle with kosher salt. Toss to coat evenly.
- Place a smaller bowl on top of the cucumbers and weigh it down with heavy objects (like cans). Let sit at room temperature for 15-20 minutes to draw out moisture.
- Discard the liquid. Rinse cucumbers under cold water to remove excess salt.
- Transfer cucumbers to a clean kitchen towel or cheesecloth and wring out as much moisture as possible until they feel dry.
- In a small jar or bowl, whisk together rice vinegar, apple cider vinegar, soy sauce, sugar, garlic, ginger, sesame oil, and chili oil until sugar is dissolved.
- Add the dried cucumbers to a clean serving bowl and pour the dressing over them. Toss gently to coat.
- Refrigerate for at least 10 minutes to allow flavors to meld.
- Garnish with toasted sesame seeds and fresh herbs before serving.
Notes
Do not skip the salting step; it is crucial for removing excess water and ensuring the cucumbers stay crisp. The salad is best eaten within 24 hours for maximum crunch. Do not freeze or reheat this salad.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 45
- Sugar: 4
- Sodium: 350
- Fat: 2
- Carbohydrates: 6
- Fiber: 1
- Protein: 1
Keywords: cucumber salad, Asian salad, summer side dish, gluten-free, vegan, no-cook recipe, healthy salad, quick recipes