Description
This Asian Cucumber Salad is a refreshing and flavorful side dish that pairs perfectly with any Asian-inspired meal. Crisp cucumber slices are tossed in a tangy and slightly sweet dressing, making it a light and healthy option for any occasion.
Ingredients
Scale
Sliced Cucumbers:
- 2 large English cucumbers, thinly sliced
Dressing:
- 1 teaspoon salt
- 2 tablespoons rice vinegar
- 1 tablespoon low sodium soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon honey
- 1 garlic clove, minced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon red pepper flakes, or to taste
Garnish:
- 2 tablespoons green onions, sliced
- 1 tablespoon toasted sesame seeds
Instructions
- Prepare Cucumbers: Place sliced cucumbers in a colander, sprinkle with salt, and let sit for 15 minutes to draw out excess water. Pat dry with paper towels.
- Make Dressing: In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, honey, garlic, ginger, and red pepper flakes until well combined.
- Toss Salad: Place cucumbers in a large bowl, pour the dressing over them, and toss gently to coat.
- Finish: Sprinkle with green onions and sesame seeds before serving.
Notes
- For extra crunch, add thinly sliced carrots or radishes.
- Adjust the spice level by reducing or increasing red pepper flakes.
- This salad tastes best served chilled after 10–15 minutes of resting.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 85
- Sugar: 4 g
- Sodium: 280 mg
- Fat: 5 g
- Saturated Fat: 0.7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 0 mg
