Soy Garlic Cucumber Salad (Printable Version)
Cool cucumbers tossed in tangy soy-garlic dressing, perfect for plant-based and dairy-free lifestyles.
# What You'll Need:
→ Vegetables
01 - 2 large cucumbers, thinly sliced
02 - 2 scallions, thinly sliced
03 - 1 tablespoon toasted sesame seeds (optional)
→ Dressing
04 - 2 tablespoons soy sauce
05 - 1 tablespoon rice vinegar
06 - 1 tablespoon sesame oil
07 - 2 teaspoons maple syrup or honey
08 - 2 cloves garlic, minced
09 - 1 teaspoon fresh ginger, grated (optional)
10 - 1/2 teaspoon crushed red pepper flakes (optional)
# Steps to Follow:
01 - Place thinly sliced cucumbers and scallions into a large mixing bowl.
02 - In a separate small mixing bowl, vigorously whisk together soy sauce, rice vinegar, sesame oil, maple syrup or honey, minced garlic, ginger if desired, and red pepper flakes.
03 - Pour the dressing over cucumbers and scallions. Toss gently using a whisk or spoon until vegetables are evenly coated.
04 - Allow salad to sit for 5 minutes to let flavors meld.
05 - Finish with a scattering of toasted sesame seeds immediately before serving.
# Additional Tips::
01 -
- Uses everyday ingredients you probably have right now
- Quick to prepare with no need for the stove
- Bright bold flavors without overpowering your meal
- Doubles easily for parties and cookouts
02 -
- Very low in calories while still feeling satisfying
- Gluten free option easy with tamari
- Ideal for meal prep stays crisp in fridge
03 -
- Chill the cucumbers before slicing for maximum crunch.
- Always toss the salad just before serving to keep flavors vivid.
- Try adding a few paper thin radish slices for a color and flavor boost.