Asian Cucumber Salad
Ingredients
-
1.5
pounds
Turkish, Persian or English cucumbers (about 5 cups sliced)
-
0.5
teaspoon
salt
-
4-5
scallions, finely sliced
-
1
teaspoon
ginger, grated
-
1
clove
garlic, finely minced
-
0.25
cup
rice vinegar
-
1
tablespoon
soy sauce, Bragg’s Liquid Amino Acid or Coconut amino acid
-
1
tablespoon
toasted sesame oil
-
1
tablespoon
maple syrup (or honey, or sugar)
-
1
teaspoon
chili garlic sauce (sambal oelek) or sriracha, more to taste
-
1-2
tablespoons
toasted sesame seeds
Instructions
- Using a fork, score the cucumbers lengthwise. Slice the cucumbers thinly and toss with salt. Let stand while gathering remaining ingredients. Strain cucumbers and place in a bowl. Add scallions, ginger, garlic, rice vinegar, soy sauce, sesame oil, maple syrup, optional chili paste, and toasted sesame seeds. Mix to combine. Adjust salt and spice level. Refrigerate until ready to serve.
Nutrition Facts (estimated)
Servings
4-5
Calories
89
Total fat
4.8g
Total carbohydrates
11.5g
Total protein
2g
Sodium
mg
Cholesterol
mg
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