Description
Indulge in the vibrant flavors of this Asian cucumber salad, where the crispness of fresh cucumbers meets a tangy dressing. Perfect for summer gatherings or as a refreshing side dish, this recipe is quick to prepare and bursting with color and taste. Whether you’re hosting a barbecue or enjoying a quiet dinner at home, this salad will elevate your meal and delight your guests.
Ingredients
Scale
- 2–3 medium cucumbers, thinly sliced
- 3 tbsp rice vinegar
- 2 tbsp low-sodium soy sauce
- 1 tbsp sesame oil
- 1 tbsp granulated sugar
- ¼ tsp red pepper flakes (adjust to taste)
- 2 green onions, thinly sliced
- 1 tbsp sesame seeds, toasted
Instructions
- Wash and dry the cucumbers, then slice them thinly using a sharp knife or mandoline.
- In a bowl, whisk together rice vinegar, soy sauce, sesame oil, and sugar until combined.
- Add red pepper flakes to the dressing according to your spice preference.
- In a large bowl, combine sliced cucumbers and green onions. Pour the dressing over them and toss gently until coated.
- Refrigerate for at least 30 minutes before serving to allow flavors to meld.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 75
- Sugar: 4g
- Sodium: 500mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: Customize your salad by adding bell peppers or shredded carrots for extra color. For heartier fare, consider incorporating grilled chicken or tofu. Store leftovers in an airtight container in the fridge for up to two days; best enjoyed cold.