Asian Cucumber Salad:
This Asian cucumber salad is cooling and revitalizing and goes well with a variety of dishes. It adds flavor to the meals and bowls you already make and is vegan and gluten-free.Asian cucumber salad is created with sesame, ginger, garlic, and soy, and it tastes well with a variety of dishes. It adds flavor to the meals and bowls you already prepare and is vegan and gluten-free.
I think you’ll adore this straightforward recipe for Asian cucumber salad. It’s quick, simple, healthy, and tasty! In the sweltering summer, I always want cool, reviving cucumbers, and this salad is no exception. It hits every flavor note as well; what a fantastic combination.
Variations of Asian cucumber salad:
- Add crushed roasted peanuts, fish sauce, lime juice, or tamarind to the Thai version (replace some of the vinegar).
- Add Gochujang, cilantro, and more ginger and garlic in the Korean translation.
- Leave the garlic and chili paste out; instead, try chive flowers.
- 5 cups sliced Turkish, Persian or English cucumbers
- 1/2 teaspoon salt
- 5 finely sliced scallions
- 1 teaspoon grated ginger
- One clove garlic
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- 1/4 cup rice vinegar
- 1 tablespoon soy sauce
- One tablespoon toasted sesame oil
- 1 tablespoon maple syrup
- One teaspoon red chili paste
- 2 tablespoons toasted sesame seeds
- To help the dressing adhere to the cucumbers, score the cucumbers lengthwise with a fork.
- Cucumbers should be thinly cut. To aid in the release of water, put them in a basin and stir with salt. While you acquire the final ingredients, leave this alone.
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- Without rinsing, strain the cucumbers and add them to a large bowl along with the scallions, ginger, garlic, rice vinegar, soy sauce, sesame oil, maple syrup, red chili paste, if using, and toasted sesame seeds. Combine by blending.
- Taste the salt and adjust it as desired. You may always add additional chili paste.
- When ready to serve, keep chilled. This keeps for up to 3 days but is best served the same day.
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