Asian Cucumber Salad

• portions: Yield: 4-5
• temps actif: 25
• temps total: 25 minutes

Ingrédients

1 1/2 pounds Turkish, Persian or English cucumbers (about 5 cups sliced)

1/2 teaspoon salt

4-5 scallions, finely sliced

1 teaspoon ginger, grated

1 clove garlic, finely minced

1/4 cup rice vinegar

1 tablespoon soy sauce, (for gluten-free use Bragg’s Liquid Aminos or Coconut aminos)

1 tablespoon toasted sesame oil

1 tablespoon maple syrup (or honey, or sugar), more to taste

1 teaspoon chili garlic sauce (sambal olek) or sriracha, more to taste

1-2 tablespoons toasted sesame seeds

Instructions

Using the tines of a fork, score the cucumbers lengthwise- this will help the dressing cling to the cucumber. (Feel free to skip if in a hurry.)

Slice the cucumbers thinly. Place in a mixing bowl and toss with the salt to help them release water. Let this stand while you gather the remaining ingredients.

Strain the cucumbers using a fine mesh strainer (do not rinse) and place them in a large mixing bowl. add the scallions, ginger, garlic, rice vinegar, soy sauce, sesame oil, maple syrup, optional red chili paste and toasted sesame seeds. Mix to combine.

Taste and adjust salt and sweetness to your liking. Add more chili paste if you like.

Refrigerate until ready to serve. Cucumber salad is best served on the same day but will keep for up to 3 days in an airtight container in the refrigerator.