Can I make cucumber slaw ahead of time?

You can prep the components ahead, but wait to mix everything until just before serving to keep it crisp. The dressing can be made a day in advance and stored in the fridge.

What if I don’t have Persian cucumbers?

English cucumbers are a great alternative. I like to slice the cucumber lengthwise and scrape out the watery seeds to prevent a water-logged slaw.

Is there a substitute for mayo?

Greek yogurt is a good swap if you want a tangier, lighter dressing.

What else can I serve this with?

Try it with salmon, shrimp, grilled chicken, rice bowls or as a taco topper.

How should I store leftovers?

Store leftover slaw in an airtight container in the fridge for up to two days. It'll get a little softer, but I still think it's tasty!

Asian Cucumber Slaw with Tangy Sweet Chili Dressing

Description

This crunchy cucumber slaw is fresh, tangy, and tossed in a creamy sesame-chili dressing. The perfect quick side dish for grilled meats, rice bowls, or summer BBQs.

Ingredients

Units Scale

2 tablespoons mayo
2 tablespoons sweet chili sauce
2 tablespoons seasoned rice vinegar
1 teaspoon toasted sesame oil
pinch of red pepper flakes
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 tablespoon sesame seeds
2 cups finely shredded green cabbage
1-2 Persian cucumbers, sliced in half lengthwise, seeds removed and sliced into half moons
2 mini peppers, thinly sliced
1/2 bunch cilantro, chopped
4 green onions, sliced

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Instructions

In the bottom of a large bowl, whisk together 2 tablespoons mayo, 2 tablespoons sweet chili sauce, 2 tablespoons rice vinegar, 1 teaspoon toasted sesame oil, pinch red pepper flakes, ½ teaspoon each salt and pepper and 1 tablespoon sesame seeds.
Add shredded cabbage, chopped cucumbers, peppers, cilantro and green onions. Toss well to combine with the dressing. Taste and season accordingly with another pinch of salt, crack of pepper, splash of vinegar, etc. per your taste.
Serve immediately with your choice of protein and/or starch. I love to pair this with miso chicken thighs (pictured) or sweet chili shrimp.

Notes

Refer above for step-by-step photos and ingredient information, and refer below for frequently asked questions and expert tips!

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Nutrition

Serving Size: 1/4 recipe
Calories: 79
Sugar: 5.3 g
Sodium: 259.3 mg
Fat: 4.4 g
Carbohydrates: 9.5 g
Fiber: 2.2 g
Protein: 1.3 g
Cholesterol: 2.5 mg