Asian Cucumber Salad
Asian Cucumber Salad
Brie Thompson
2-4
10 minutes
0 minutes
This Asian Cucumber Salad is crisp, cool, and full of bold flavor. Toasted Sesame Oil and Cucumber White Barrel Aged Balsamic come together with honey, garlic, and ginger for a tangy, savory dressing that clings to every slice. Enjoy it as a quick snack or a refreshing side with your favorite Asian meat or noodle dishes.
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Ingredients
- 1 English Cucumber
- ½ tsp Rainbow Sea Salt, ground
- 2 Tbsp Toasted Sesame Oil
- 3 Tbsp Cucumber White Barrel Aged Balsamic
- 1 Tbsp Soy Sauce (*see notes for gluten free option)
- 1 tsp Honey
- 1 Clove Garlic, minced
- ½ tsp Fresh Ginger, minced
- ¼ to ½ tsp Red Chili Flakes or Sriracha Sauce, optional
- White Sesame Seeds, to garnish
Directions
Cut the cucumber into ¼ inch thick rounds. In a strainer, toss the cucumber with ½ tsp Rainbow Sea Salt. Set the strainer over a bowl or in the sink and let sit for 15 to 60 minutes.
Rinse the cucumber under cold water, drain, and pat dry with a clean towel.
In a large bowl, whisk together Toasted Sesame Oil, Cucumber White Barrel Aged Balsamic, soy sauce, honey, garlic, and ginger. For a spicy kick, whisk in the red chili flakes or Sriracha Sauce.
Add the cucumber to the bowl and toss to coat. For a more marinated flavor, cover and refrigerate overnight.
Garnish with white sesame seeds. Serve immediately.
1 comment
Anne Kirchner
Consider using Olivelle’s Black Garlic Tamari Balsamic Vinegar instead of soy sauce. It’s a great substitute!
Consider using Olivelle’s Black Garlic Tamari Balsamic Vinegar instead of soy sauce. It’s a great substitute!