Asian Cucumber Salad

Asian Cucumber Salad is made with rice vinegar, sesame, ginger, garlic and soy, cool and refreshing and pairs well with many things. It's vegan and gluten-free and is a nice addition to meals and bowls you are already making!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

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.)

Step 2

Slice the cucumbers thinly. Place in a bowl and toss with the salt to help them release water. Let this stand while you gather the remaining ingredients.

Step 3

Strain the cucumbers, (do not rinse) place them in a large bowl and add the scallions, ginger, garlic, rice vinegar, soy sauce, sesame oil, maple syrup, optional red chili paste and toasted sesame seeds. Mix to combine.

Step 4

Taste and adjust salt to your liking. Add more chili paste if you like.

Step 5

Refrigerate until ready to serve. This is best served the same day but will keep up to 3 days.

Step 6

Notes

Step 7

Optional Additions: (see variations in post body)

Step 8

fish sauce, Lime juice, crushed roasted peanuts, Gochujang, cilantro or Thai Basil, red onions, peanut chili crunch, radishes

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