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asian cucumber salad on a plate with sriracha on the side

Asian Cucumber Salad

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Prep Time5 minutes
Total Time5 minutes
Servings4 servings

Ingredients

  • 6 mini cucumbers, spiralized (see Notes) or thinly sliced
  • 1 teaspoon salt
  • 1-inch piece fresh ginger, peeled and grated
  • 1 garlic clove, peeled and grated
  • 2 tablespoons rice vinegar
  • 1 tablespoon honey or maple syrup
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon sriracha, optional
  • 3 scallions, thinly sliced
  • pinch of sesame seeds

Method

  • Place cucumber in a large bowl and sprinkle with salt, then let sit for 10-15 minutes while you make the dressing.
  • Whisk together the ginger, garlic, rice vinegar, honey, soy sauce, maple syrup, and sriracha in a small bowl.
  • Check on the cucumbers, and drain the water that’s gathered at the bottom of the bowl.
  • Add dressing, scallions, and sesame seeds to the cucumbers and toss to coat. Either serve immediately or let marinate in the fridge for a few hours.

Notes

  • How to Cut “Spiralized” Cucumber: Cut off each end of a cucumber, then place two chopsticks on either long side of the cucumber. Then, make thin diagonal cuts along the cucumber, stopping when your knife hits the chopsticks. Flip cucumber over and make the same cuts on the other side. Last, slice each cucumber in half, now they’re ready for this recipe!

    • Nutrition

    Calories: 300kcal

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