It’s no secret that we should be eating more vegetables, but sometimes it can be challenging. Most of the time, without a lot of effort, vegetables are bland and boring. We don’t know about you, but we are always looking for tasty ways to enjoy eating them. There is no better solution than adding a zesty, flavorful dressing to a quick salad that comes together in less than 20 minutes.
Recipe developer and health coach Miriam Hahn has crafted this recipe for an Asian cucumber salad, one that she notes is "super versatile and will go with so many things." "It is a great side for any dinner entree, whether that is meat off the grill, baked fish, hearty pasta, tofu stir fry, savory curry dish, egg rolls or even burritos," she suggests. With incredible versatility, tons of flavor, and a quick preparation, now you have no excuse not to eat your vegetables — but something tells us that it won’t feel like a chore with this fresh and crisp salad.
Gather your ingredients for fresh Asian cucumber salad
To make this Asian cucumber salad, you will need lime juice, olive oil, rice vinegar, garlic, maple syrup, salt, cucumbers, scallions, red onion, cilantro, mint, sesame seeds, and red pepper flakes. Hahn loves to include fresh mint in this recipe as "it adds a really fresh flavor to this salad and it pairs so nicely with the cucumbers."
Make the zesty lime dressing
First, you’ll make the flavorful dressing. Get out a small bowl and add the lime juice, olive oil, rice vinegar, garlic, maple syrup, and salt. Stir to combine and then set aside. You will use this mixture to dress the salad shortly.
Mix the cucumbers, scallions, red onion, cilantro, and mint
The cucumbers are the star ingredient in this salad. Hahn tells us, "I love eating cucumbers frequently because they are so hydrating and this is a great way to get them in!" Slice the cucumbers about ¼-inch thick. Hahn recommends using a mandolin if possible. "A mandolin will make the slicing a snap if you have one," Hahn explains. "Especially if you decide to cut thinner slices." Add the cucumbers to a large bowl, along with scallions, red onion, cilantro, and mint.
Toss the cucumber salad with dressing and optional toppings
Now, return to the dressing that you made in step one. Drizzle it on top of the salad and toss to combine. Optionally, you can sprinkle on some sesame seeds and red pepper flakes for extra texture and a little kick of heat. Hahn adds that "this salad is best eaten fresh. Leftovers are only good for a day or so and should be kept covered in the fridge."
- 2 tablespoons lime juice
- 2 tablespoons olive oil
- 2 tablespoons rice vinegar
- 1 clove garlic, crushed
- 1 teaspoon maple syrup
- 1 teaspoon salt, plus more as needed
- 2 English cucumbers, sliced
- 2 scallions, chopped, plus more for garnish
- ½ red onion, sliced
- ½ cup cilantro, chopped
- ¼ cup fresh mint, chopped
- 1 teaspoon sesame seeds
- red pepper flakes, for garnish
- In a small bowl, combine the lime juice, olive oil, vinegar, garlic, maple syrup and salt. Set aside.
- Slice the cucumbers in ¼-inch thick slices and add to a large bowl. Add the scallions, red onion, cilantro, and mint.
- Drizzle the dressing onto the salad and toss to combine.
- Add sesame seeds and red pepper flakes if desired, then serve.