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Maya

Asian Cucumber Salad: A Crisp Delight for Summer!

Crisp and Refreshing Asian Cucumber Salad
Print Recipe
Prep Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad
Cuisine: Asian
Calories: 70
Ingredients Method Nutrition Notes

Ingredients
  

  • 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

Method
 

  1. 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.
  2. In a separate bowl, whisk together the rice vinegar, soy sauce, sugar, sesame oil, grated ginger, and minced garlic until the sugar is dissolved.
  3. Drain the cucumbers and gently pat them dry with paper towels.
  4. Add the cucumbers to the dressing and toss to combine.
  5. Sprinkle with sesame seeds and chopped green onions before serving.
  6. For the best flavor, let the salad chill in the refrigerator for at least 15 minutes before serving.

Nutrition

Serving: 1servingCalories: 70kcalCarbohydrates: 8gProtein: 2gFat: 5gSaturated Fat: 0.5gPolyunsaturated Fat: 4.5gSodium: 300mgFiber: 3gSugar: 1g

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.

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