Description
This Easy Asian Cucumber Salad is a refreshing and delightful dish that’s perfect for summer. Crisp cucumbers are tossed in a flavorful dressing, creating a light and tangy side that pairs well with grilled meats or as a standalone appetizer.
Ingredients
Scale
Cucumbers:
- 2 large English cucumbers (thinly sliced)
Dressing:
- 1 teaspoon salt
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce or tamari
- 2 teaspoons sesame oil
- 1 tablespoon sugar or maple syrup
- 1 clove garlic (minced)
- ½ teaspoon grated fresh ginger
- 1 tablespoon toasted sesame seeds
- 2 green onions (thinly sliced)
- pinch of red pepper flakes (optional)
Instructions
- Prepare Cucumbers: Place sliced cucumbers in a colander, sprinkle with salt, let sit for 15–20 minutes, rinse, and pat dry.
- Make Dressing: In a bowl, whisk together rice vinegar, soy sauce, sesame oil, sugar, garlic, and ginger.
- Toss Salad: Add cucumbers, green onions, and sesame seeds to the dressing, toss to coat, and sprinkle with red pepper flakes.
- Chill and Serve: Chill for 15 minutes before serving. Enjoy cold as a side or appetizer.
Notes
- For extra crunch, use Persian cucumbers.
- Adjust sweetness or spice to taste.
- Pairs well with grilled meats, rice bowls, or noodle dishes.
Nutrition
- Serving Size: ½ cup
- Calories: 60
- Sugar: 4g
- Sodium: 340mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg