Description

This Crunchy Cucumber Salad is a vibrant and refreshing side dish perfect for any summer gathering. With its delightful combination of crisp cucumbers, zesty dressing, and an array of customizable ingredients, this salad is not only gluten-free and vegan but also incredibly easy to prepare. Whether you’re hosting a BBQ, packing for a picnic, or simply looking for a healthy addition to your meals, this salad will impress with its balanced flavors of salty, sweet, and tangy. Enjoy the satisfying crunch while savoring the fresh taste that pairs beautifully with grilled meats or can be enjoyed on its own.

Ingredients

Scale

1 large cucumber (11.6 oz)
3 stalks spring onion (0.7 oz)
1/2 Tbsp grated ginger (0.1 oz)
1 Tbsp soy sauce
1 Tbsp toasted sesame oil
1 Tbsp brown sugar
1/2 Tbsp rice vinegar
1/2 tsp toasted sesame seeds
Optional: chili powder and chili paste

Instructions

Wash and slice the cucumber thinly using a mandoline or sharp knife.
Place the cucumber slices in a colander; sprinkle with salt and let them drain for about 30 minutes.
While the cucumbers sweat, mix together spring onion, ginger, soy sauce, sesame oil, brown sugar, rice vinegar, sesame seeds, chili powder, and chili paste in a mixing bowl.
Toast sesame seeds in a dry pan until golden brown; add to the dressing.
After draining the cucumbers, pat them dry with paper towels and combine them thoroughly with the dressing. Allow marinating in the fridge for 1-2 hours before serving.

Prep Time: 15 minutes
Cook Time: None
Category: Side Dish
Method: None
Cuisine: Asian

Nutrition

Serving Size: 100g
Calories: 70
Sugar: 6g
Sodium: 320mg
Fat: 4g
Saturated Fat: 0.5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 9g
Fiber: 2g
Protein: 2g
Cholesterol: 0mg

Keywords: For added crunch and flavor variations, consider incorporating shredded carrots or bell peppers. Use Persian or English cucumbers for optimal texture. This salad is best served chilled; make it ahead of time for maximum flavor development.