Description
This Easy Asian Cucumber Salad is a refreshing and flavorful dish that is perfect for summer. The combination of crisp cucumbers, tangy rice vinegar, and savory soy sauce creates a delicious balance of flavors. Topped with toasted sesame seeds and green onions, this salad is as visually appealing as it is tasty.
Ingredients
Cucumbers:
4 cups cucumber thinly sliced (English or Persian cucumbers work best)
Dressing:
1 teaspoon salt, 2 tablespoons rice vinegar, 1 tablespoon soy sauce, 1 tablespoon sesame oil, 1 tablespoon honey or sugar, 2 cloves garlic minced, 1 teaspoon grated fresh ginger, 1/2 teaspoon red pepper flakes (optional)
Garnish:
2 tablespoons sesame seeds toasted, 2 green onions thinly sliced.
Instructions
- Prepare Cucumbers: Place the sliced cucumbers in a colander and sprinkle with salt. Let sit for 10 minutes, then pat dry with paper towels.
- Make Dressing: In a medium bowl, whisk together rice vinegar, soy sauce, sesame oil, honey, garlic, ginger, and red pepper flakes if using.
- Combine Ingredients: Add the cucumbers to the bowl and toss until well coated. Refrigerate for at least 15 minutes to meld flavors.
- Finish and Serve: Before serving, sprinkle with toasted sesame seeds and green onions. Serve chilled.
Notes
- For extra crunch, add thinly sliced carrots or radishes.
- This salad tastes even better after a couple of hours in the fridge.
- If you prefer it spicier, add more red pepper flakes or a drizzle of chili oil.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad, Side Dish
- Method: No-Cook
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 90
- Sugar: 5 g
- Sodium: 420 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 0 mg
