Description
Refreshing and vibrant, this Asian cucumber salad combines crisp cucumbers with a tangy dressing for a delightful side dish that perfectly complements any meal.
Ingredients
Scale
- 4 cups sliced English cucumbers (about 2 medium cucumbers)
- 3 tbsp low-sodium soy sauce
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 cloves fresh garlic, minced
- 1 tsp red pepper flakes (adjust to taste)
- 1 tbsp toasted sesame seeds
- 2 green onions, chopped
Instructions
- Wash cucumbers thoroughly, then slice them thinly using a knife or mandoline for uniformity.
- In a bowl, whisk together soy sauce, rice vinegar, sesame oil, minced garlic, and red pepper flakes until well combined.
- In a large mixing bowl, combine sliced cucumbers with the dressing. Add chopped green onions and toasted sesame seeds for added flavor and visual appeal.
- Allow the mixture to marinate in the fridge for at least 15 minutes to enhance flavors.
- Toss gently before serving and enjoy the refreshing crunch!
Notes
- For extra color and flavor, consider adding cherry tomatoes or shredded carrots.
- To maintain crispness, add dressing just before serving if preparing in advance.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 60
- Sugar: 3g
- Sodium: 720mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg