Name: Lighter Asian-Inspired Cucumber Salad Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: Asian Inspired
Ingredients: 1 English cucumber, thinly sliced; 3 scallions, chopped; 1 clove garlic, minced; 1 tbsp sesame oil; 1 tsp fresh ginger, squeezed or minced; ¼ cup coconut aminos; 2 tbsp rice vinegar

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Introduction

This Lighter Asian Inspired Cucumber Salad is a refreshing and healthy side dish that’s quick to prepare. With a vibrant blend of sesame oil, ginger, and coconut aminos, it offers bold flavors without heaviness—perfect for warm days or as an appetizer.

The image shows thin cucumber slices, light green with darker green edges, soaked in a shiny light yellow sauce with small bits of herbs and spices inside a clear plastic container. Next to this container, there is a white bowl filled halfway with the same cucumber slices coated in the sauce, with a spoon resting inside. A long whole cucumber, dark green and glossy, lies on a white and yellow striped cloth under both containers. The background is a white marbled surface with a couple of drink cans and a transparent bottle blurred in the back. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 English cucumber, thinly sliced
3 scallions, chopped
1 clove garlic, minced
1 tbsp sesame oil
1 tsp fresh ginger, squeezed or grated
¼ cup coconut aminos
2 tbsp rice vinegar

Instructions

Step 1: Thinly slice the English cucumber and chop the scallions. Mince the garlic and prepare the ginger by squeezing or grating it to release its flavor.
Step 2: In a container or bowl with a lid, combine the cucumber, scallions, garlic, sesame oil, ginger, coconut aminos, and rice vinegar.
Step 3: Secure the lid tightly and shake the container vigorously to mix all ingredients well and evenly coat the cucumber.
Step 4: Let the salad chill in the refrigerator for at least 15 minutes to allow the flavors to meld before serving.

Tips & Variations

For extra crunch, add toasted sesame seeds on top just before serving.
Substitute coconut aminos with low-sodium soy sauce if preferred.
Add a pinch of red pepper flakes for a subtle spicy kick.
Use a mandoline slicer for perfectly thin cucumber slices.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. It’s best eaten fresh but can be gently stirred and served cold after storage. Avoid keeping it longer as cucumbers may release water and become soggy.

How to Serve

The image shows thin cucumber slices layered in two containers on a white marbled surface. The first container is a clear plastic cup filled halfway with fresh, glossy green cucumber slices coated lightly in a dressing, with bits of garlic visible among the slices. The second container is a black round bowl holding a smaller portion of cucumber slices, stacked slightly uneven, with a silver fork resting inside. Nearby, there is a bottle with a blue label and white cap, as well as another smaller bottle, all set on the white marbled surface with a partially visible fresh cucumber and a white cloth with a yellow stripe beside them. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular soy sauce instead of coconut aminos?

Yes, low-sodium soy sauce works well as a substitute, but coconut aminos offers a slightly sweeter, less salty flavor and is soy-free.

How long should I marinate the salad?

Chilling the salad for at least 15 minutes helps the flavors combine, but it can be eaten immediately if needed. For best flavor, marinate up to an hour.