This cucumber salad recipe contains no dill but a ton of flavor! Soy sauce, garlic, ginger, apple cider vinegar, sesame oil and sweetener. My version of an Asian cucumber salad. What to make when you have an abundance of cucumbers — add this to your list.
What makes this recipe unique?
- no dill! Most cucumber recipes I have tried are creamy, full of dairy, and dill! This has no ingredients in what I think a typical cucumber salad is.
- soy sauce, sesame and vinegar salad dressing based- makes for a flavorful, low calorie, salad.
- Make a larger batch and it’s a great way to use up your garden cucumbers.
Ingrediens
- cucumbers: I used bush cucumbers straight from our garden for this recipe. Most popular varieties should work.
- Salt: to draw out the water from the cucumbers, and for flavor
- Ginger: I used ground ginger
- Minced garlic
- Apple Cider Vinegar or Rice Vinegar
- Low Sodium Soy Sauce or can use something like liquid aminos.
- Toasted Sesame Oil
- Sweetener of choice— I use sugar but honey or maple syrup could also be used
- Siracha Sauce– to add a little heat
- Sesame Seeds for garnish
How to make this Asian-Inspired Cucumber Salad
- Using a fork, prick the cucumbers lightly.
this helps flavor soak in
- Slice Cucumbers Thinly
Then add to bowl and sprinkle with salt to draw out the water. This will help prevent the cucumber salad becoming too “watery”.
- Make Dressing
In a separate bowl, combine the remaining ingredients to create the sauce. Use a whisk to combine well.
- Remove Water
Use paper towels or a strainer to remove the water from your salted cucumbers.
- Combine
Add the dressing to the cucumbers and mix the salad well. Add more sweetener or salt if needed after tasting.
- Enjoy!
Refrigerate until ready to serve.
Variations
- can use rice vinegar instead of apple cider vinegar
- add red onions for some crunch
- sprinkle red pepper flakes for a little heat
Cucumber Salad FAQ
I used the cucumbers I had growing in my garden, but English cucumbers or Persian usually work best.
It is best within the first 2 days. It will lose its’ crunch and dressing can become watery after the first day.
It calls for siracha sauce, and you can add red pepper flakes–these will make it slightly spicy. But you can also leave these ingredients out.
No, just like the recipe says–it is free of dill!
This can pair well as a side with so many things!
* rice bowls
* grilled meats
* thai noodles
Our Mongolian Beef Recipe would pair nicely with this or egg roll in a bowl.
More Side Dish Recipes you Might Like
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I hope you love this No Dill Cucumber Salad! – Bobbi Jo
Cucumber Salad Recipe (without dill!)
Equipment
- cutting board
- knife
- common measuring utensils
- small mixing bowls
Ingredients
- 2 medium cucumbers about 2.5 cups sliced thin
- 1/2 tsp salt
- 1/2 tsp ground ginger
- 2 tsp minced garlic
- 2 tbsp apple cider vinegar or rice vinegar
- 1 tbsp soy sauce I used low sodium
- 2 tsp sesame oil
- 1 tbsp granulated sugar or honey/maple syrup
- 1 tsp siracha sauce
- 2 tsp sesame seeds toasted
Instructions
- Using a fork prick the cucumbers lightly. This helps the dressing soak in for flavor.
- Next, slice the cucumbers very thin. Place them in a mixing bowl and mix with salt to draw out water. This prevents salad from getting too "watery". Set aside while making dressing.
- In a small bowl- toss all the remaining ingredients and whisk well to combine.
- Use a paper towel to pat the cucumbers somewhat dry, or strain with a mesh strainer.
- Next add the dressing to the cucumbers and mix well. Taste and adjust salt or sweetness if needed.
- Store in fridge until ready to serve. Flavor will increase if it sets in fridge for at least 30 minutes.
- This cucumber salad will taste best on the same day, but can be eaten for up to 3 days- it just may get watery and need to be stirred.
Nutrition
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I love this refreshing cucumber salad recipe- a great way to use my abundant cucumber harvest in the summer