Cucumber Recipes
This refreshing cucumber salad bursts with the perfect balance of tangy, nutty, and slightly spicy flavors, making it an easy yet delightful addition to any meal. Its crisp, vibrant textures make each bite unforgettable.
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Servings: 6 servings
Ingredients
- 1 –2 tablespoons toasted sesame seeds
- 1 tablespoon toasted sesame oil
- 1 teaspoon chili garlic sauce sambal oelek or sriracha, more to taste
- 1 tablespoon maple syrup or honey, or sugar
- 1 1/2 pounds Turkish Persian, or English cucumbers (about 5 cups sliced)
- 1/2 teaspoon salt
- 1 teaspoon ginger grated
- 1 clove garlic finely minced
- 1/4 cup rice vinegar
- 1 tablespoon soy sauce Bragg’s Liquid Amino Acid, or Coconut amino acid
- 4 –5 scallions finely sliced
Instructions
- Begin by taking a fork and running it along the cucumbers' length to create grooves, which will help the dressing adhere better. While this step is optional, it adds texture to the dish.
- Thinly slice the cucumbers and place them in a bowl. Toss them with the salt to draw out excess moisture and allow them to sit as you prepare the other ingredients.
- After the cucumbers have rested, drain them without rinsing. Transfer them to a larger bowl, then add the scallions, ginger, garlic, rice vinegar, soy sauce, sesame oil, maple syrup, chili garlic sauce, and sesame seeds. Stir everything together until evenly mixed.
- Taste the mixture and adjust the seasoning with additional salt or chili sauce to match your preferences.
- Refrigerate the salad until ready to serve. It’s best enjoyed on the same day for maximum freshness but can be stored in the fridge for up to three days.