Description
Enjoy a vibrant and crunchy Asian Cucumber Salad, perfect for summer gatherings or as a light meal. This delightful dish combines fresh vegetables with a tangy dressing.
Ingredients
Scale
- 4 cups fresh cucumbers, thinly sliced (about 2 large Persian cucumbers)
- 3 tablespoons rice vinegar
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon sugar (or honey for alternative sweetness)
- 2 garlic cloves, minced
- 1 tablespoon toasted sesame oil
- 2 tablespoons sesame seeds (toasted if desired)
Instructions
- 1. Prepare the Cucumbers: Wash the cucumbers thoroughly and slice them thinly using a sharp knife or mandoline slicer.
- 2. Make the Dressing: In a small bowl, whisk together rice vinegar, soy sauce, sugar, minced garlic, and sesame oil until the sugar dissolves completely.
- 3. Toss It All Together: In a large mixing bowl, combine the sliced cucumbers with half of the sesame seeds. Pour the dressing over the cucumbers and toss gently to coat each slice evenly.
- 4. Chill Out: Cover the bowl with plastic wrap or transfer it to an airtight container. Refrigerate for at least 30 minutes to allow flavors to meld.
- 5. Serve: Before serving, give the salad another gentle toss. Sprinkle remaining sesame seeds on top for added texture and garnish with chopped green onions if desired.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 75
- Sugar: 3g
- Sodium: 280mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
Keywords: Customize your salad by adding sliced radishes or carrots for additional crunch. For a lighter taste, consider substituting sesame oil with olive oil. This salad can be made in advance; it tastes even better after chilling!