Asian Cucumber Salad

Why settle for a boring salad when you can have this light and refreshing cucumber salad. It is the perfect side to any meal.

Course Salad

Cuisine Asian

Keyword cucumber salad, thai cucumber salad

Prep Time 10

Total Time 10

Servings servings

Calories 41kcal

Slice cucumber and set it aside.
1 English cucumber
In a mixing bowl add the remaining ingredients and whisk them together.
1/4 cup rice vinegar, 1 tablespoon toasted sesame oil, 1 1/2 tablespoons sesame seeds, 1/4 teaspoon salt, 2 teaspoons maple syrup, 1/2 teaspoon garlic paste, 1/4 teaspoon ginger paste, Shake of red pepper flakes, 1 teaspoon fish sauce
Add the cucumber to the bowl and gently mix it so all the cucumber is coated with the dressing.
Serve, smile, and enjoy.

The longer it sits, the tastier it gets!

Helpful tips

I use European cucumbers instead of regular cucumbers because of their thin skin. You can also use Persian cucumbers in this dish if you prefer.

I like the skins so I don't peel the cucumber, but if you don't like skins or are using regular cucumbers, then use a vegetable peeler to remove the thick skins.

When I was making this recipe, the fresh ginger root didn't look great so I bought prepared ginger in a tube. I'm hooked although I do still use fresh when I can.

Want to add a little spice to this cucumber salad? Add a few dashes of sriracha sauce, chipotle powder, or red pepper flakes.

I use a food processor to thinly slice the cucumber, but you can use a mandolin if you prefer.

You can store this salad in the refrigerator for 3 days in an airtight container.