vegan cucumber salad

Asian Cucumber Salad is made with rice vinegar, sesame, ginger, garlic and soy, cool and refreshing and pairs well with many things. It's vegan and gluten-free and is a nice addition to meals and bowls you are already making!

Asian Cucumber Salad

Turkish, Persian or English cucumbers (about 5 cups sliced)

salt

4-5 scallions, finely sliced

ginger, grated

garlic, finely minced

rice vinegar

soy sauce

sesame oil

maple syrup (or honey, or sugar)

chili

sesame seeds

Using the tines of a fork, score the cucumbers lengthwise- this will help the dressing cling to the cucumber. (Feel free to skip if in a hurry.)

Slice the cucumbers thinly. Place in a bowl and toss with the salt to help them release water. Let this stand while you gather the remaining ingredients.

Strain the cucumbers, (do not rinse) place them in a large bowl and add the scallions, ginger, garlic, rice vinegar, soy sauce, sesame oil, maple syrup, optional red chili paste and toasted sesame seeds. Mix to combine.

Taste and adjust salt to your liking. Add more chili paste if you like.

Refrigerate until ready to serve.  This is best served the same day but will keep up to 3 days.

Mid-summer last year, I had an abundance of nice young zucchini--sliced thin, it also works well with this same dressing.   You don't have the juiciness or crispiness of the cukes, but the tender-firm texture of young raw zucchini is lovely in its own right, and it doesn't dilute the dressing.  One of my summer faves.  Thanks for this Sylvia!

This Asian Cucumber Salad is my new favorite! Used cucumbers from the garden and the flavor was outstanding. served it with your Katsu Tofu and Furikake Rice. All excellent!.

My new favorite cucumber salad recipe, even without the scallions and subbing 1/2 tsp ground ginger because I was in a hurry. Thanks!

We have been making this Asian Cucumber Salad every week since you posted. It’s simply the best!

Another hit!  I used garden cukes because I have like 400 of them, opted in for sambal olek, and I also folded in some perfectly ripe avocado because that’s what one does with perfect avocado.  Then I ate the whole thing by myself.

Made this today - delicious! Would love to can - have you tried canning them?

https://content.jwplatform.com/videos/yk5l336d.mp4

 Asian Cucumber Salad with sesame, ginger, scallions, and chili paste. A delicious vegan salad! 

Asian Cucumber Salad Video 

Fresh, zingy and refreshing, this Southern cucumber salad comes together quickly and easily with a few simple ingredients. Tossed in a red wine vinaigrette, this healthy and light salad is perfect for the summertime.

Southern Cucumber Salad

cucumbers (thinly sliced (about 1 lb))

½ red onion (sliced)

red wine vinegar

white granulated sugar

black pepper (or

red pepper flakes (optional)

Place sliced cucumbers in a colander that has been placed over a bowl or dish. Sprinkle kosher salt over sliced cucumbers. Stir to ensure salt gets over all the cucumbers. Let sit for about 15-30 minutes. The liquid will drip from the cucumbers.

Using a paper towel or clean kitchen towel, remove excess moisture from the cucumber slices and place the slices in a large bowl.

Add red onion, red wine vinegar, sugar, black pepper, and crushed red pepper (if using) to the bowl and stir till combined. Cover and refrigerate for 1 hour. Serve and enjoy.

Fresh, crunchy smashed cucumber salad with ginger, sesame, and other Asian-inspired flavors. Just 1 bowl, 10 ingredients, and 10 minutes required for this versatile side!

Gingery Smashed Cucumber Salad (Asian-Inspired)

garlic, grated

Tbsp ginger

Tbsp rice vinegar

Tbsp tamari ((or soy sauce

Tbsp toasted sesame oil

maple syrup

1/2-1 tsp red pepper flakes,

large English cucumbers ((2 large cucumber yield ~6 cups or 775 g))

green onion,

Tbsp sesame seeds

ginger

In a medium serving bowl, whisk together the garlic, ginger, rice vinegar, tamari, sesame oil, maple syrup, and red pepper flakes. Set aside.

Trim the ends of your cucumbers, then cut each cucumber in half lengthwise. Place the cucumbers cut side down on your cutting board, then use a rolling pin or heavy skillet to smash each half until it splits open. Really go for it! They should look craggy. After smashing, cut each cucumber into 1/2-inch to 1-inch slices and add to the bowl with your dressing.

Add the green onion, sesame seeds, and chopped pickled ginger (optional) and toss to coat.

Serve immediately or make up to an hour ahead and keep it refrigerated. It’s best enjoyed cold. Not freezer friendly.

https://www.youtube.com/watch?v=AfTvJ3XKDvA

Fresh, crunchy smashed cucumber salad with ginger, sesame, and other Asian-inspired flavors. Just 1 bowl, 10 ingredients, and 10 minutes required for this versatile side!

Full Recipe: https://minimalistbaker.com/gingery-smashed-cucumber-salad-asian-inspired/

This smashed cucumber salad is similar to pai huang gua, a Chinese cucumber salad featuring a garlicky sesame-soy-vinegar dressing and chili crisp and/or chili oil topping.

Our inspired version is naturally sweetened with maple syrup, swaps the chili oil for chili flakes, and also draws influence from Japanese cuisine with the inclusion of pickled ginger for a sweet, tangy addition. 

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Gingery Smashed Cucumber Salad (Asian-Inspired) | Minimalist Baker Recipes

This Cold Cucumber Dill Salad is the perfect refreshing, crunchy snack or side dish to enjoy on a hot summer day. All you need is a handful of simple ingredients. Vegan &amp; Gluten-Free.

Crunchy Cucumber Dill Salad

english cucumber (thinly sliced)

onion

fresh dill, chopped

olive oil

mustard

Dressing: Add the vinegar, oil, mustard, and salt to the base of a medium bowl and whisk until emulsified

Combine: Toss in the cucumber, onion, and dill and fold into the dressing until everything is well incorporated. Allow to sit and marinate at room temperature for 5-10 minutes before serving, to allow the flavors to combine. You can also let this marinate in the fridge for up to 1 hour before serving.

Serve: Serve as desired; this salad is best served fresh, as leftovers will become soggy over time.

Smashed cucumbers are coated in an incredibly delicious sweet-salty-spicy-tangy sauce in this Spicy Korean Cucumber Salad. Refreshing, beyond flavorful, and an impressive yet easy side dish or appetizer for the summer. 

Spicy Korean Cucumber Salad

(680 grams) cucumbers* ((Persian, Japanese, Korean, or English cucumbers))

shallot, (thinly sliced)

scallions, (sliced on a bias)

white sesame seeds, (toasted or roasted**)

gochujang ((Korean red chile paste)***)

gochugaru ((Korean red chile flakes))

sesame oil****

agave nectar or organic cane sugar

garlic cloves, (minced

Smash the cucumbers. Wash and dry the cucumbers and slice off the ends. Slice in half lengthwise. Grab your largest, heaviest knife (if you have a cleaver knife, use it) and smash the cukes by pressing the flat side of a heavy knife against them, using the heel of your palm (right above your wrist) to press down, similar to smashing down on a garlic clove to peel it.NOTE: If using large cucumbers like English cucumbers, it&#39;s hard to smash them whole. First, chop the cucumbers into 2- to 3-inch segments, then smash them.

Salt the cucumbers. Tear the smashed cukes into bite-sized chunks and transfer to a colander fitted over a bowl or in the sink. Sprinkle the cucumbers with 1 teaspoon kosher salt and use your hands to toss until well coated. Place a resealable bag filled with ice and cold water (or a bag of frozen peas) on top of the cucumbers to weigh them down—this forces more water out. Rest in the fridge for at least 30 minutes, or or up to 4 hours. Discard accumulated water and shake off excess water from the cucumbers.

Meanwhile, thinly slice the shallot. Slice the scallions on a hard bias, separating the dark greens for the garnish.

Meanwhile, make the dressing. In a large bowl, whisk together the gochujang, gochugaru, sesame oil, soy sauce, rice vinegar, sugar, and garlic until well combined.

After the cucumbers have rested, squeeze a handful of them until no water is dripping out, like you would a washcloth. Repeat with remaining cucumbers. Alternatively, you can run the cucumbers in a salad spinner afterwards.*****

Assemble. Add the cucumbers, scallion whites/light greens, and shallots to the dressing. Use your hands to massage the dressing into the cukes for about a minute. Before serving, add the sesame seeds and scallion greens and toss gently.

This Chinese-inspired Smashed Cucumber Salad is a great crunchy, tangy side dish to serve alone or paired with your favorite rice dish, noodles, or a few seaweed snacks. Gluten-free, Vegan.

Edamame Salad with Smashed Cucumbers

cucumbers

chili oil*

garlic (crushed)

edamame (cooked if necessary*)

green onions (thinly sliced)

Smash the Cucumbers: Cut the ends off of each cucumber, then slice in half lengthwise. Press on each cucumber half with a rolling pin or the flat edge of a chef’s knife, using the base of your palm to press each cucumber from end-to-end. Slice into ½” pieces, then repeat with the remaining cucumbers. Transfer the cucumbers to a sieve and sprinkle a generous pinch of salt over them; let rest for 20 to 30 minutes, then drain the water that comes out of them; do not rinse.

Prepare the Dressing: In the meantime, combine the soy sauce, vinegar, maple syrup, garlic, chili oil, and sesame oil in a large bowl. Mix well and set aside; the vinegar will mellow out the flavor of the garlic.

Combine: Add the drained cucumber pieces to the bowl with the dressing along with the edamame, green onions, and sesame seeds. Mix well to combine; serve immediately, or let marinate in the fridge for 30 minutes before serving cold. Leftovers will keep in the fridge for up to 5 days and can be enjoyed as a side or a main alongside cooked rice or noodles.

Asian Cucumber Salad is made with rice vinegar, sesame, ginger, garlic and soy, cool and refreshing and pairs well with many things. It's vegan and gluten-free and is a nice addition to meals and bowls you are already making. Watch the video!

soy sauce, Bragg’s Liquid Amino Acid or Coconut amino acid.

chili garlic sauce (sambal oelek)

My husband made this to go with halibut and it is the perfect salad with a fish dish.  It is really good with the crushed roasted peanuts.

I love this recipe, I can like it spicy so I add extra chiles And add  bell peppers👍🏻

Perfection!  I prepared as directed and it is a wonderful, refreshing dish.  Paired it with some buffalo tofu sticks and hubby made some seasoned, grilled shrimp.  This salad is perfect, and like so many of your recipes, will be on a regular rotation.  Thank you!

Top 7 vegan cucumber salad recipes from across the web

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Top Tags

Asian Cucumber Salad

Southern Cucumber Salad

Gingery Smashed Cucumber Salad (Asi...

Crunchy Cucumber Dill Salad

Spicy Korean Cucumber Salad

Edamame Salad with Smashed Cucumber...

Asian Cucumber Salad

Top 7 vegan cucumber salad recipes from across the web

The most viewed vegan cucumber salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Asian Cucumber Salad

Southern Cucumber Salad

Gingery Smashed Cucumber Salad (Asi...

Crunchy Cucumber Dill Salad

Spicy Korean Cucumber Salad

Edamame Salad with Smashed Cucumber...

Asian Cucumber Salad

The most viewed vegan cucumber salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine