Asian Cucumber Salad
Servings: 6 people
- 1½ pounds (700 grams) cucumbers
- 2 teaspoons (2 teaspoons) salt
- 1 teaspoon (1 tablespoon) sesame seeds optional, for garnishing
PICKLED RED ONIONS
- 1 (1) red onion
- 4 tablespoons (4 tablespoons) lemon juice
- ⅛ teaspoon (⅛ teaspoon) salt
- ¼ teaspoon (¼ teaspoon) red pepper flakes
DRESSING
- 2 tablespoons (2 tablespoons) rice vinegar or lime juice
- 1 tablespoon (1 tablespoon) soy sauce
- 1 tablespoon (1 tablespoon) maple syrup or sugar
- ½ tablespoon (½ tablespoon) sesame oil or vegetable oil
- 1 teaspoon (1 teaspoon) sriracha sauce or more to taste
- 1 inch (2½ cm) ginger grated
- 1 clove (1 clove) garlic grated
- PICKLE ONIONS: Peel and thinly slice 1 red onion and add it to a bowl with 4 tablespoons lemon juice, ⅛ teaspoon salt, and ¼ teaspoon red pepper flakes.Toss well and set aside for 15 minutes.
- PREPARE CUCUMBERS: Rinse and dry 1½ pounds cucumbers. Cut off tips and smack with a sturdy wooden spoon until they crack.Cut smacked cucumbers in half lengthwise and scoop seeds out with a teaspoon. Chop cucumbers into bite-size chunks.Transfer to a colander, toss with 2 teaspoons salt and let them drain for 15 minutes.
- MAKE DRESSING: To a small bowl add 2 tablespoons rice vinegar, 1 tablespoon soy sauce, 1 tablespoon maple syrup, ½ tablespoon sesame oil, ,1 teaspoon sriracha sauce, 1 inch ginger (grated), and 1 clove garlic (grated).Whisk until combined.
- SERVE SALAD: Shake the water off the cucumbers over your sink (avoid rinsing them with water), then transfer them into a bowl and toss them with the dressing.Top with pickled red onions and garnish with 1 teaspoon sesame seeds.
Nutrition information is an estimate for 1 serving of Asian cucumber salad out of 6 servings.
SUBSTITUTIONS
Cucumber: you can use any cucumber, including English, American, Italian, Persian, Japanese, Kirby, and mini cucumbers.
Pickled red onions: substitute with thinly sliced green onions.
Rice vinegar: substitute lime juice, apple cider vinegar, or white wine vinegar.
Soy sauce: substitute tamari or coconut aminos for gluten-free.
Sesame oil: substitute fish sauce or a neutral vegetable oil.
Maple syrup: substitute brown sugar, agave syrup, palm sugar, or coconut sugar.
Sriracha sauce: substitute Gochujang, chili oil or red pepper flakes.
STORAGE
Make ahead: As the cucumbers touch the salt, they start releasing moisture, making the salad watery. You can cut the cucumbers and let them drain for up to 2 hours in the refrigerator, but we wouldn't recommend mixing the salad with the dressing in advance.
Refrigerator: Keep leftovers in an airtight container in the fridge for 24 hours. After that, the cucumber starts getting soggy.
Freezer: This recipe is not suitable for freezing.
