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Asian Cucumber Salad

by Karen Curtis | Feb 24, 2025 | Youth Gour-Made Blog | 0 comments

Asian Cucumber Salad Ingredients 1 1/2 pounds English cucumbers (about 5 cups sliced) 1/2 teaspoon salt 4–5 scallions, finely sliced 1 teaspoon ginger, grated 1 clove garlic, finely minced 1/4 cup rice vinegar 1 tablespoon soy sauce, 1 tablespoon toasted sesame oil 1 tablespoon maple syrup (or honey, or sugar), more to taste 1 teaspoon chili garlic sauce (sambal olek) or sriracha, more to taste 1–2 tablespoons toasted sesame seeds Directions: Using the tines of a fork, score the cucumbers lengthwise- this will help the dressing cling to the cucumber. (Feel free to skip if in a hurry.) Slice the cucumbers thinly. Place in a mixing bowl and toss with the salt to help them release water. Let this stand while you gather the remaining ingredients. Strain the cucumbers using a fine mesh strainer (do not rinse) and place them in a large mixing bowl. add the scallions, ginger, garlic, rice vinegar, soy sauce, sesame oil, maple syrup, optional red chili paste and toasted sesame seeds. Mix to combine. Taste and adjust salt and sweetness to your liking. Add more chili paste if you like. Refrigerate until ready to serve. Cucumber salad is best served on the same day but will keep for up to 3 days in an airtight container in the refrigerator.

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