Description
A light, zesty cucumber salad with Asian-inspired flavors featuring crisp cucumbers, aromatic herbs, and a tangy lime dressing. Perfect as a refreshing side dish for any summer meal.
Ingredients
Scale
- 2 large cucumbers (approximately 700 g or 1.5 lb)
- 1 clove garlic, finely chopped
- 1 teaspoon finely chopped ginger
- Juice of 2 limes
- 1½ tablespoons tamari (or soy sauce if not gluten-free)
- 1 tablespoon agave nectar
- 1 tablespoon toasted sesame oil
- 1 tablespoon hot sauce (optional, use gluten-free if needed)
- 3–4 tablespoons sesame seeds (toasted or raw)
- Small bunch of fresh coriander, chopped
Instructions
- Prepare the Aromatic Base
- Combine the finely chopped garlic, ginger, and lime juice in a bowl. Allow these ingredients to sit together briefly so the lime juice can mellow the strong flavors of the raw garlic and ginger, creating a balanced aromatic foundation for your salad.
- Prepare the Cucumbers
- Top and tail the cucumbers, then slice them thinly. Place the cucumber slices in a large bowl. If you prefer a less watery salad, you can optionally sprinkle the cucumber slices with a pinch of salt, let them stand for about 10 minutes, then drain any accumulated liquid before proceeding.
- Make the Dressing
- To your aromatic base of garlic, ginger, and lime juice, add the tamari (or soy sauce), agave nectar, sesame oil, and hot sauce if using. Whisk all these ingredients together thoroughly to create a well-balanced, flavorful dressing with sweet, salty, and tangy notes.
- Combine and Garnish
- Pour the prepared dressing over the sliced cucumbers and toss well to ensure all pieces are evenly coated. Mix in most of the sesame seeds and chopped coriander, reserving some for garnishing the top just before serving for a beautiful presentation and textural contrast.
- Adjust and Serve
- Taste the salad and adjust the seasoning as needed, adding more lime juice, tamari, or agave to balance the flavors to your preference. For best results, refrigerate the salad for about an hour before serving to allow the flavors to meld together. Give everything a good toss just before bringing it to the table.
Notes
- For the best texture, serve the salad soon after preparing to maintain the crispness of the cucumbers. English or Persian cucumbers work best for this recipe as they have fewer seeds and thinner skin. If using regular cucumbers with thicker skin, you might want to peel them first. This salad pairs wonderfully with grilled meats, fish tacos, or as part of a summer buffet.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salads
- Method: No-cook
- Cuisine: Fusion (Mexican-Asian)
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 120
- Sugar: 5g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg