Description
Crisp and Refreshing Asian Cucumber Salad
Ingredients
Scale
- 2 large cucumbers, thinly sliced
- 1 teaspoon salt
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon sugar
- 1 tablespoon sesame oil
- 1 teaspoon grated fresh ginger
- 1 garlic clove, minced
- 1 tablespoon sesame seeds
- 2 green onions, chopped
Instructions
- In a large bowl, combine the sliced cucumbers and salt. Toss to coat and let sit for about 10 minutes to draw out excess moisture.
- In a separate bowl, whisk together the rice vinegar, soy sauce, sugar, sesame oil, grated ginger, and minced garlic until the sugar is dissolved.
- Drain the cucumbers and gently pat them dry with paper towels.
- Add the cucumbers to the dressing and toss to combine.
- Sprinkle with sesame seeds and chopped green onions before serving.
- For the best flavor, let the salad chill in the refrigerator for at least 15 minutes before serving.
Notes
- For a spicy kick, add a teaspoon of red pepper flakes or a drizzle of sriracha to the dressing.
- Try adding sliced bell peppers or shredded carrots for extra color and crunch.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 70
- Sugar: 1g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg