Asian Cucumber Salad

An easy and refreshing cucumber salad recipe.

Course Salad

Cuisine asian

Diet Gluten Free, Vegan, Vegetarian

Prep Time 15

Salting Cucumbers 20

Total Time 35

Servings

Calories 32kcal

Wash and thinly slice the cucumbers. Pat dry with paper towels and add to a large bowl.
In a small bowl, combine rice wine vinegar, maple syrup, sesame oil, ginger, red pepper flakes and salt.
Add the Asian cucumber salad sesame oil dressing to the sliced cucumbers and toss to combine.
The Asian cucumber salad can be served right away or you can cover and keep in the fridge for a couple of hours before serving.
Just before serving, garnish with sesame seeds and pepper flakes for garnish.

Cucumber Asian salad is made with very thinly sliced cucumbers. To finely slice cucumber, use a sharp knife and cutting board or a mandolin.
If you can’t find Persian cucumbers, you can use English cucumbers. You can use regular cucumbers if Persian or mini cucumbers are not available.
If you select thin skin cucumbers, there is no reason to peel them.
Cucumbers should be very dry before making this Asian cucumber salad. Blot the cucumbers dry with a paper towel before adding the dressing.
Score the flesh of each cucumber slice with the tines of a fork and more or the flavorful Asian cucumber salad dressing will adhere to each slice.
If you have time, slice and salt the cucumbers and place them in a strainer for an hour or so.
When preparing the Asian cucumber salad recipe, blot the cucumbers dry but DO NOT rewash them. This helps to reduce the water in the cucumbers.
Prepare the dressing in advance and refrigerate before adding to the cucumbers.
Chill the cucumbers in the fridge for an even more refreshing Asian cucumber salad recipe.
If you add soy sauce, check for gluten content if you are gluten free and substitute if needed.
Storage - keep in an airtight container inside the fridge for several days. Do not freeze Asian cucumber salad.
There is 1 WW Blue Plan SmartPoint in one serving of this.