Asian Cucumber Salad in Your Pressure Cooker
A refreshing and tangy Asian cucumber salad, perfectly crisp and bursting with flavor, ready in minutes with a quick salt rest and a vibrant dressing.
Ingredients
Main ingredients
- 1 1/2 pounds Turkish, Persian or English cucumbers about 5 cups sliced
- 1/2 teaspoon salt
- 4–5 scallions finely sliced
- 1 teaspoon ginger grated
- 1 clove garlic finely minced
- 1/4 cup rice vinegar
- 1 tablespoon soy sauce (or Bragg’s Liquid Aminos / Coconut aminos for gluten-free)
- 1 tablespoon toasted sesame oil
- 1 tablespoon maple syrup (or honey, or sugar), more to taste
- 1 teaspoon chili garlic sauce (sambal olek) or sriracha, more to taste
- 1–2 tablespoons toasted sesame seeds
Instructions
Instructions
- Slice all those cucumbers real thin. You want to make sure they’re thin enough to soak up that flavor but thick enough to stay crisp.
- Sprinkle salt over those cucumber slices and toss well. Let them sit for about 10 minutes so they can sweat out extra moisture.
- While cucumbers are resting, slice scallions, grate ginger, and mince garlic finely.
- Mix dressing in a separate bowl by whisking rice vinegar, soy sauce, sesame oil, maple syrup, and chili garlic sauce until blended.
- Drain cucumbers and pat dry with paper towels to prevent sogginess. Add scallions, ginger, and garlic to cucumbers.
- Pour the dressing over everything and toss gently to coat all slices. Taste and add more maple syrup or chili sauce to brighten flavor if desired.
- Chill the salad for at least 15 minutes to allow flavors to meld.
- Optional: Use a mandoline for quick and even slicing, and mix dressing ahead of time for convenience.
- Use quick release on your cooker if warming ingredients, but salad is best served fresh and crisp.
Notes
Serve chilled for best freshness. Store in airtight container and keep dressing separate if storing for more than one day to maintain crunch.