Seasons Salads

Asian Cucumber Salad

Asian Cucumber Salad
Serves: 6


For Salad

2 large cucumbers, cut into ¼” slices [peel only if skins are tough]
2 scallions, green and whites separated and thinly sliced
1 tsp toasted sesame seeds, optional

For Vinaigrette

¼ cup Seasons Blackberry Ginger Dark Balsamic Vinegar
1 tsp Vermont Maple Sriracha [Available at Seasons]
1 tsp low sodium soy sauce or Tamari soy sauce
2 Tbsp Seasons Toasted Sesame Oil
1/3 cup your favorite Seasons super premium mild-intensity extra virgin olive oil
Seasons Thai Ginger Fused Salt, to taste
Seasons Pepe e Aglio (black pepper blend), to taste


Make vinaigrette

In a small bowl, whisk together scallion whites, Blackberry Ginger Dark Balsamic vinegar, and Vermont Maple Sriracha. Season lightly with Pepe e Aglio. While whisking, drizzle in Sesame and extra virgin olive oils to form a creamy emulsion. Let rest 15 min.

Season to taste with Thai Ginger fused salt and additional Pepe e Aglio, vinegar, or oil as needed.

Prepare salad

Toss together cucumbers and scallion greens. Dress salad lightly with vinaigrette and sprinkle with sesame seeds if using.

Recipe developed for Seasons by Jonathan Bardzik.

Email Print