Easy Asian CUCUMBER Salad

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake while tamari is gluten-free.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil provides healthy fats while canola oil is budget-friendly.

rice vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar offers a tangy flavor, while white vinegar is often less expensive.

sesame seeds

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds are nutritious and sunflower seeds are often more affordable.

Slice 3 Lebanese cucumbers thinly, either into rounds or diagonally.

Transfer sliced cucumbers to a bowl and add salt, then mix and let sit to release water.

Slice the green part of the spring onion.

Slice a clove of garlic, removing the sprout, and chop finely or use a garlic mincer.

Peel a small chunk of ginger and grate until you have about 1 teaspoon.

In a deep bowl, combine the green onion, garlic, grated ginger, rice vinegar, soy sauce, sesame oil, maple syrup, and sesame seeds.

Remove the cucumbers using a slotted spoon to avoid diluting the marinade.

Add the cucumbers to the bowl with the dressing and mix well.

Squeeze in lime juice and mix again, ensuring not to leave it out.

Optionally, add chili oil for spice and taste the salad, adjusting salt if needed.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens