Asian Style Cucumber Salad
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A refreshing, umami-packed cucumber salad featuring thick-sliced Persian cucumbers marinated in a savory soy-vinegar brine with a kick of jalapeño and everything bagel seasoning.
- Time
- 2 hours 15 minutes
- Equipment
- No cooking needed
- Good for
- Lunch, dinner, or snacks
- Cuisine
- East Asian
- Contains
- Gluten, sesame, soy, and fish
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Steps
Slice the Persian cucumbers into thick rounds. Thick slices are essential to keep the cucumbers crispy after marinating.
Slice the jalapeños and mince the garlic and shallot.
Add the sliced cucumbers, jalapeños, everything bagel seasoning, red pepper flakes, MSG (if using), sea salt, minced garlic, and minced shallot to a large bowl with a lid.
Pour in the lime juice, sesame oil, soy sauce, cane vinegar, water, and fish sauce.
Mix all ingredients well to ensure the cucumbers are evenly coated and partially submerged in the liquid.
Cover the bowl with the lid and place it in the fridge to marinate for at least 1-2 hours.
For best results, let the salad sit in the refrigerator overnight to allow the flavors to fully develop.
Notes
The author emphasizes that thick-slicing the cucumbers is key for maintaining texture. Cane vinegar is preferred for its specific flavor profile, but white vinegar works as a substitute.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 139
- Protein
- 6 g
- Carbs
- 15 g
- Fat
- 6 g
- Fiber
- 2 g
Where the calories come from
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