Description
Brighten your meal with this Refreshing Asian Cucumber Salad, a crunchy, colorful delight packed with vibrant flavors, perfect for summer gatherings or a quick side dish.
Ingredients
Scale
- 3 medium English cucumbers
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons unseasoned rice vinegar
- 1 tablespoon toasted sesame oil
- 1 teaspoon granulated sugar
- 2 green onions, finely sliced
- 1 tablespoon toasted sesame seeds
- red pepper flakes (optional)
Instructions
- Wash and thinly slice the cucumbers using a sharp knife or mandoline.
- In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, sugar, and optional red pepper flakes until combined.
- In a large bowl, combine sliced cucumbers and green onions. Pour the dressing over and toss gently.
- Sprinkle toasted sesame seeds on top and toss once more until evenly coated.
- Chill in the refrigerator for 10–15 minutes before serving to enhance flavors.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 60
- Sugar: 3g
- Sodium: 180mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
Keywords: - For added crunch and color, consider mixing in julienned carrots or bell peppers. - Salting the cucumbers beforehand can help draw out moisture for extra crispness. - Store leftovers in an airtight container for up to three days; enjoy chilled.