Description
A crunchy, creamy, and slightly spicy salad that pairs perfectly with rich dishes, featuring fresh cucumbers in a delectable dressing.
Ingredients
Scale
- 3 medium English cucumbers, sliced
- 1 teaspoon kosher salt
- 3 tablespoons mayonnaise or vegan mayo
- 1 tablespoon toasted sesame oil
- 2 tablespoons rice vinegar
- 1 tablespoon low-sodium soy sauce or tamari
- 1½ teaspoons honey or maple syrup (optional)
- 1 teaspoon freshly grated ginger
- 1 small garlic clove, minced
- 1–2 teaspoons gochugaru or chili flakes
- 2 tablespoons toasted sesame seeds
- 2 scallions, thinly sliced
- 1 tablespoon rice bran or neutral oil (optional)
Instructions
- Prep your cucumbers: Wash and dry the cucumbers, slice them, and lightly salt if necessary.
- Make the dressing: Whisk together mayo, sesame oil, rice vinegar, and soy sauce, adding optional honey or oil as desired.
- Add aromatics: Stir in grated ginger and minced garlic into the dressing.
- Combine cucumbers and dressing: Toss the cucumbers gently with the dressing until coated.
- Season and finish: Sprinkle sesame seeds and gochugaru, adding scallions, and toss again.
- Chill or serve immediately: Let it sit for 15-30 minutes for flavors to marry, or serve right away.
Notes
Store dressing separately if transporting to keep cucumbers crisp. Delicious as a side, taco topping, or on rice bowls.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 140
- Sugar: 3g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 5mg
Keywords: cucumber salad, creamy salad, Asian dressing, side dish, summer salad