Asian spiralized cucumber salad is a refreshing side dish for summer grilling!
Because it’s gettin’ hot in here….aaaaaand the last thing I want to do is turn on my oven. Roasted vegetables are my jam, but not so much when it’s 95+ degrees out.
I think we can all agree that cucumber is the most boring vegetable. Sure, it makes a fine vehicle for hummus, and you gotta love the crunch it adds to sandwiches. But otherwise, it’s just….there. Might as well turn it into a pickle.
But this Asian spiralized cucumber salad highlights the best part of cucumber, it’s refreshing bite, and turns it into a vehicle for a bright Asian dressing and lots of herbs.
Because cucumber holds on to so much water, you’ll want to dress this salad not much longer than 10 minutes or so before eating. Otherwise it will get watered down and limp as the salt pulls the water out of the cucumber and dilutes the dressing.
I enjoyed this alongside a miso marinated grilled chicken sandwich that I’ll share the recipe for in the next couple weeks 😉
- 2 large cucumbers
- 1 scallion, sliced
- 2 tablespoons cilantro, chopped
- 3 tablespoons rice vinegar
- 1½ tablespoons soy sauce
- 1½ tablespoons sesame oil
- 1 teaspoon honey
- ¼ teaspoon chili flakes
- Toasted sesame seeds, for garnish
- Spiralize the two cucumbers and place in a large bowl. Toss with scallion and cilantro.
- In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, honey, chili flakes. When ready to eat, drizzle dressing over cucumbers and toss to combine. Garnish with toasted sesame seeds.