Asian Cucumber Salad

If your garden is overflowing with cucumbers, this refreshing Asian-inspired cucumber salad is a delicious way to put them to use. Crisp cucumber slices are tossed in a flavorful blend of rice vinegar, soy sauce, sesame oil, ginger, and a touch of maple syrup for the perfect balance of sweet, savory, and tangy flavors. A hint of sriracha adds just enough heat to keep things interesting, while toasted sesame seeds provide a satisfying crunch.

This simple dish comes together in minutes and makes an excellent side for grilled meats, stir-fries, or your favorite Asian-inspired meals. For a complete culinary adventure, pair it with steamed rice and homemade sushi rolls for a fresh and flavorful feast that brings restaurant-quality flavors right to your table.

Whether you're looking for new ways to enjoy a bumper cucumber harvest or simply craving something light and refreshing, this salad is sure to become a seasonal favorite.

Ingredients

5 cups sliced cucumbers

1/2 teaspoon salt

1 teaspoon fresh grated ginger

1/4 cup rice vinegar

1 tablespoon soy sauce

1 tablespoon toasted sesame oil

1 tablespoon maple syrup

1 teaspoon sriracha

1–2 tablespoons toasted sesame seeds

Directions

Place sliced cucumbers in a bowl and sprinkle with salt. Let sit for 10-15 minutes to draw out excess moisture.

Drain any liquid and gently pat cucumbers dry if desired.

In a small bowl, whisk together ginger, rice vinegar, soy sauce, sesame oil, maple syrup, and sriracha.

Pour dressing over cucumbers and toss to coat evenly.

Sprinkle with toasted sesame seeds and serve immediately, or refrigerate for 30 minutes to allow the flavors to meld.

Serves 4-6 as a side dish.