Asian Cucumber Salad

Asian Cucumber Salad

Let’s Make A DELICIOUS Healthy Asian Cucumber Salad Recipe!

For our Asian Cucumber Salad, first we slice 2 large English or hothouse cucumbers into uniform pieces. You can do this by hand, but today I’m using a really fun device. It’s the KitchenAid Spiralizer Attachment. It attaches to any KitchenAid stand mixer and it spiralizes produce as well as creating perfectly uniform slices.

I recently did a full review and tutorial on the KitchenAid Spiralizer Attachment, which you can view here if you want to learn more about it: KitchenAid Spiralizer Attachment Review

We will use the small core slicing blade on our cucumber. And since it’s an extra long English cucumber, we will slice it into 3 sections and spiralize each section on its own.

After you’ve created wide accordion spirals, you can leave them in groupings of spirals just like this for a really elevated presentation. But today, we’re going to cut them straight down the middle to make uniform individual slices.

Let’s add these cucumber slices into a large bowl. Now add in 5 scallions finely sliced. 1/4 cup rice vinegar. 1 tbsp toasted sesame oil. 1 tbsp maple syrup. 1 tbsp coconut aminos. 1/2 tsp himaylan sea salt. 2 clove garlic finely minced. 3 tbsp freshly minced ginger. And 2 tbsp toasted sesame seeds.

Optionally you can also add in 1 tsp of sriracha if you like it spicy.

Now mix it all until full combined.

This looks so delicious, but how does it taste? I don’t mind telling you it is truly delicious and refreshing. And the uniform slicing really does make it taste better to me. It will keep well for at least 3 days. And the longer it marinates, the more delicious it gets! The nice thing is, I’ve never experienced it getting soggy. The cucumbers, though thinly sliced, always retain their crunch. It’s such a lovely texture.  I hope you enjoy making (and consuming) this recipe as much as I did!