Description
Asian cucumber salad is a refreshing and vibrant dish perfect for hot summer days. This easy-to-make salad combines crunchy English cucumbers with a zesty dressing made from rice vinegar, soy sauce, and sesame oil, delivering an explosion of flavors in every bite. Ideal as a side dish or topping for proteins, this salad will have your family and friends coming back for seconds.
Ingredients
Scale
- 4 cups sliced English cucumbers (about 2 large cucumbers)
- 1/4 cup rice vinegar
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon toasted sesame oil
- 1 tablespoon grated fresh ginger
- 2 cloves garlic, minced
- 1 teaspoon sugar
- 3 green onions, chopped
- Red pepper flakes to taste
Instructions
- Slice the cucumbers thinly (about 1/4 inch) using a knife or mandoline.
- In a bowl, whisk together rice vinegar, soy sauce, sesame oil, ginger, garlic, and sugar until smooth.
- In a large bowl, combine sliced cucumbers with the dressing. Toss gently until coated.
- Sprinkle red pepper flakes based on your spice preference and toss again.
- Garnish with chopped green onions before serving.
- Chill in the refrigerator for at least 30 minutes to enhance flavors.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side dish
- Method: No cooking involved
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 60
- Sugar: 3g
- Sodium: 250mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: For added texture, consider mixing in chopped peanuts or sesame seeds. You can also experiment with different vinegars like apple cider or white wine for unique flavor profiles.