Description
This Asian Cucumber Salad is light, refreshing, and packed with flavor. Crisp cucumbers are tossed in a tangy, slightly spicy dressing made with rice vinegar, sesame oil, soy sauce, and a hint of sweetness. It’s the perfect side dish for grilled meats, stir-fries, or as a quick and healthy snack!
Ingredients
Scale
- 2 large cucumbers (English or Persian), thinly sliced
- 1 tsp salt (for sweating the cucumbers)
- 2 tbsp rice vinegar
- 1 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp sesame oil
- 1 tsp honey or maple syrup (for a hint of sweetness)
- 1 clove garlic, minced
- 1/2 tsp grated fresh ginger
- 1/2 tsp red pepper flakes (optional, for spice)
- 1 tbsp sesame seeds
- 2 green onions, sliced
- 1 tbsp chopped fresh cilantro (optional)
Instructions
-
Prepare the Cucumbers:
- Place the thinly sliced cucumbers in a colander and sprinkle with salt.
- Let them sit for 10–15 minutes to release excess water.
- Rinse and pat dry with a paper towel.
-
Make the Dressing:
- In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, honey, garlic, ginger, and red pepper flakes.
-
Assemble the Salad:
- In a large bowl, combine cucumbers, sesame seeds, green onions, and cilantro (if using).
- Pour the dressing over the cucumbers and toss to coat evenly.
-
Chill & Serve:
- Let the salad marinate for at least 10 minutes in the fridge for the flavors to develop.
- Serve chilled and enjoy!
Notes
- For extra crunch, add crushed peanuts or sliced almonds.
- Adjust the spice level by increasing or omitting the red pepper flakes.
- For a more intense flavor, let the salad marinate for at least 30 minutes before serving.
Nutrition
- Serving Size: 1 cup
- Calories: 60 kcal
- Sugar: 2g
- Sodium: 320mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg