Vegan Asian cucumber salad
This no cook, Vegan Asian Cucumber Salad is so fresh and crunchy with a delicious dressing, to be served as easy vegan side dish with main meals.
Servings 2
Ingredients
- 2 Cucumbers
- 2 tbsp soy sauce
- 1 tbsp rice vinegar or white vinegar
- 1 tbsp chili oil
- 1/2 tbsp Red chilli flakes
- 1/2 tbsp sesame oil
- 1/2 tbsp toasted sesame seeds
- 1/2 tbsp Brown sugar
- 2 green onions thinly sliced
- 3 cloves garlic minced
- 1 tsp Salt
Instructions
- Slice ends off of your cucumber and cut into rounds. Place in a large mixing bowl.
- Add salt to the cucumber, mix well and set aside for 10-15 minutes.
- Rinse the salted cucumbers under cold water to remove excess salt. Pat them dry with a clean kitchen towel or paper towel.
- Meanwhile in a mixing bowl take mince garlic, soy sauce, vinegar, chili oil, brown sugar, seasame oil, red chilli flakes and toasted sesame seeds.
- Mix and make the dressing, by combining all the ingredients. Stir until sugar has dissolved completely.
- To your cucumbers, add this dressing. Mix well to combine and let marinate for 15 minutes.
- Garnish with red chilli flakes, some more seasame seeds and green spring onions, serve immediately.
- Serve the spicy Asian cucumber salad chilled or at room temperature. Enjoy!
Notes
1. Cucumbers like English, Turkish or Persian work best here for making this salad. However, you may use whatever variety is available at your place.
2. Feel free to cut your cucumbers into any shape you like. We like to smash cucumber sometimes as it allows the seasoning to penetrate well.
3. You may use spiralizer or place the cucumber between two chopsticks and cut it into spirals.
4. You may add roasted peanuts in the last by coarse grinding it.
5. If you love more heat into your salad just sprinkle some more chili flakes over it.