Description
This Chili Garlic Cucumber Salad comes together quickly and is packed with so much flavor! The dressing is easy to make, with mostly pantry ingredients, and it really makes the cucumbers shine. Enjoy this easy cucumber salad recipe as a side salad, afternoon snack or throw it on top of rice, tofu or fish.
Ingredients
Scale
- 4–5 cups small diced cucumber
- 1–2 cloves garlic, minced or grated
- 1/2 teaspoon grated fresh ginger
- 2 tablespoons neutral flavored oil, such as canola or safflower
- 2 tablespoons rice wine vinegar, or white distilled vinegar
- 1 tablespoon tamari, or soy sauce
- 2 teaspoons toasted sesame oil
- 1 teaspoon pure maple syrup
- 1 tablespoon garlic chili paste, or your favorite chili paste/chili crunch
- 1/2 cup thinly sliced green onion
- 1/3 cup chopped fresh parsley
- 2 tablespoons toasted sesame seeds
- Salt, to taste
Instructions
- To a large bowl, add the garlic, ginger, oil, vinegar, tamari, sesame oil, maple syrup and chili paste. Mix dressing together well.
- Wash cucumbers and dice them into small, bite sized pieces. You can also thinly slice them on a mandolin if you prefer.
- Add the diced cucumbers in and mix everything together well, until cucumbers are coated with the dressing.
- Next, add in the green onion, cilantro and sesame seeds. Mix well and season with salt, to taste, if needed. Enjoy!
Notes
Store cucumber salad in an air-tight container, in the refrigerator, for about 4 days.
Salad is best at room temperature or chilled.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Category: Salad, Side
- Method: No Cook
- Cuisine: Asian Inspired
