Creeach Fam Recipes

Asian Cucumber Salad

4 servings


25 minutes

active time

25 minutes

total time


1 1/2 pounds 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

1 tablespoon toasted sesame oil

1 tablespoon honey, or sugar

1 teaspoon sriracha, more to taste

1-2 tablespoons toasted sesame seeds


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 bowl and toss with the salt to help them release water. Let this stand while you gather the remaining ingredients.

Strain the cucumbers, (do not rinse) place them in a large bowl and 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 to your liking. Add more chili paste if you like.

Refrigerate until ready to serve. This is best served the same day but will keep up to 3 days.


Serving Size

1 cup



Total Fat

4.8 g

Saturated Fat

0.7 g

Unsaturated Fat


Trans Fat

0 g


0 mg


404.5 mg

Total Carbohydrate

11.5 g

Dietary Fiber

1.4 g

Total Sugars

6.4 g


2 g

4 servings


25 minutes

active time

25 minutes

total time
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