Description
Asian cucumber salad is a vibrant, refreshing dish that perfectly balances the crunch of cucumbers with a zesty dressing. This easy-to-make salad is ideal for summer picnics, family gatherings, or as a light snack. With its colorful presentation and delightful flavors, it’s sure to impress family and friends at any occasion.
Ingredients
Scale
- 4 fresh cucumbers, thinly sliced
- 1/4 cup rice vinegar
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon sugar
- 1/2 teaspoon chili flakes (adjust to taste)
- 2 green onions, chopped
- 1 tablespoon toasted sesame seeds
Instructions
- Wash and thinly slice cucumbers using a mandoline or sharp knife.
- In a large bowl, whisk together rice vinegar, soy sauce, sesame oil, sugar, and chili flakes until well combined.
- Add the sliced cucumbers to the dressing and toss gently to coat.
- Fold in chopped green onions and toasted sesame seeds.
- Chill in the refrigerator for at least 15-20 minutes before serving to enhance the flavors.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No cooking required
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 75
- Sugar: 3g
- Sodium: 260mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: - For extra crunch, consider adding bell peppers or snap peas. - Letting the salad marinate for at least 30 minutes before serving intensifies the flavor. - Store leftovers in an airtight container in the fridge for up to three days.