Description
Crisp, refreshing, and bursting with flavor, this Cucumber Asian Salad is a delightful medley perfect for any occasion. With the crunch of fresh cucumbers, vibrant carrots, and a tangy sesame dressing, every bite is a taste of summer. Ideal for potlucks, barbecues, or as a light dinner side, this salad will quickly become a favorite at your gatherings. Enjoy it on its own or pair it with grilled meats for a satisfying meal.
Ingredients
Scale
- 2 cups sliced cucumbers (about 2 medium cucumbers)
- 1 cup grated carrots (about 1 large carrot)
- 1 cup sliced red bell pepper (about 1 medium pepper)
- ¼ cup sliced green onions (about 2 green onions)
- 2 tablespoons toasted sesame seeds
- 3 tablespoons rice vinegar
- 2 tablespoons low-sodium soy sauce
- 1 teaspoon sugar
- 1 teaspoon sesame oil
Instructions
- Wash and thinly slice cucumbers. Grate the carrot and slice the red bell pepper into thin strips.
- In a small bowl, whisk together rice vinegar, soy sauce, sugar, and sesame oil until the sugar dissolves.
- In a large mixing bowl, combine cucumbers, grated carrots, red bell pepper, green onions, and toasted sesame seeds.
- Pour the dressing over the salad and toss gently to coat all ingredients evenly.
- Chill in the refrigerator for at least 30 minutes to allow flavors to meld before serving.
- Prep Time: 15 minutes
- Cook Time: None
- Category: Salad
- Method: Mixing
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 85
- Sugar: 4g
- Sodium: 350mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: - For added protein, consider tossing in grilled chicken or tofu. - Customize with seasonal veggies like ripe tomatoes or avocado for extra creaminess. - Store leftovers in an airtight container; best enjoyed within two days for optimal crunch.