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asian cucumber salad recipe

A refreshing and crunchy salad made with cucumbers, sesame oil, and a tangy dressing, perfect as a side dish or light meal.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Asian
Calories: 80
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 2 medium cucumbers sliced thinly
  • 1 cup carrots julienned
  • 1/2 cup red bell pepper sliced thinly
  • 1/4 cup green onions chopped
  • 1 tablespoon sesame seeds toasted
Dressing Ingredients
  • 3 tablespoons rice vinegar
  • 2 tablespoons soy sauce low sodium preferred
  • 1 tablespoon sesame oil
  • 1 teaspoon sugar or honey
  • 1 clove garlic minced
  • 1/2 teaspoon red pepper flakes optional

Method
 

Prepare the Vegetables
  1. Slice the cucumbers thinly and place them in a mixing bowl.
  2. Julienne the carrots and slice the red bell pepper, then add them to the bowl.
  3. Chop the green onions and add them to the vegetable mixture.
Make the Dressing
  1. In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, sugar, minced garlic, and red pepper flakes until well combined.
Combine and Serve
  1. Pour the dressing over the vegetables and toss to coat evenly.
  2. Sprinkle toasted sesame seeds on top before serving.

Notes

This salad can be made ahead of time and stored in the refrigerator for up to 2 days. The flavors will intensify as it sits.