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Easy Asian Cucumber Salad

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5 from 2 reviews

You can have this refreshing vibrant salad on the table in less than 30 minutes with only 5 minutes of prep and a handful of simple ingredients.

Ingredients

Scale
  • 2 ½ cups, sliced Persian or English cucumbers* 
  • 1/4 teaspoon sea salt
  • 1 scallion, thinly sliced
  • 1/2 teaspoon toasted sesame oil
  • 2 teaspoons gluten free tamari or soy sauce
  • 2 teaspoons rice vinegar
  • 1/4–1/2 teaspoon chili oil
  • 1 teaspoon sesame seeds
  • 2 Tablespoons cilantro, torn or coarsely chopped, plus more for serving
  • Optional ingredients: 1/2 teaspoon minced garlic, 1 teaspoon honey (see notes in post)

Instructions

  1. Thinly slice cucumber by hand or using a handheld mandoline.
  2. Add to a bowl and sprinkle with sea salt.
  3. Mix well and refrigerate for 20 minutes to draw out the water.
  4. Drain the water in a strainer, dry the bowl and return to the bowl.
  5. Add scallions, sesame oil, tamari, rice vinegar, chili oil and sesame seeds.
  6. Stir until well combined.
  7. Mix cilantro right before serving. Transfer to a serving bowl and top with additional cilantro.

Equipment

Notes

If using regular cucumbers scoop out the seeds. Peel if not organic.

Nutritional information is without any optional ingredients, no sweetener.

Cook time refers to the time the cucumbers are sitting in the refrigerator to draw out the water. 

Find it online: https://eatwellenjoylife.com/asian-cucumber-salad/