My easy Asian cucumber salad is full of fresh flavors from garlic, ginger, onion, and a sesame soy sauce vinaigrette. This cool, chilled salad is a refreshing side dish during the summer months and pairs perfectly with any of your favorite Asian-inspired recipes.
Wash the cucumbers then use the tines of a fork to score down the length of each cucumber. Trim ends then slice into thin rounds (approximately ⅛ of an inch in thickness). Transfer the sliced cucumbers into a colander then salt them liberally to wick away excess moisture.
1 lb mini cucumbers, ¼ teaspoon salt
Set the sliced cucumbers aside for about 10 minutes (you can wipe away the moisture and re-apply the salt if needed). When ready to add the rest of the sauce ingredients, use paper towels to pat the cucumbers dry and transfer them into a mixing bowl.
Add the sliced green onions, grated ginger, minced garlic, rice vinegar, soy sauce, sesame oil, honey, chili paste, lime juice, and sesame seeds. Optional ingredients like radishes, cilantro, and red onion can also be added. Stir to coat evenly.
3 green onions, ½ teaspoon ginger, ½ teaspoon garlic, 2 tablespoon rice vinegar, ½ tablespoon soy sauce, ½ tablespoon sesame oil, ¼ tablespoon honey, ½ teaspoon chili paste, 1 teaspoon lime juice, 2 tablespoon sesame seeds, 2 medium radishes, ¼ cup red onion, ½ tablespoon cilantro
Cover the bowl with plastic cling film and refrigerate to chill before serving (at least 30 minutes).
Notes
Store in an airtight storage container in the fridge for up to 3 days.