Description
This vibrant Asian Cucumber Salad is a refreshing and crunchy dish, drizzled with a tangy dressing that perfectly complements fresh cucumbers, making it an ideal side for any meal.
Ingredients
Scale
- 2 medium cucumbers (sliced thinly)
- 3 tbsp rice vinegar
- 2 tbsp low-sodium soy sauce
- 1 tsp toasted sesame oil
- 2 cloves garlic (minced)
- 2 green onions (sliced thinly)
- 1 tbsp toasted sesame seeds
- 1 tsp sugar (or honey/agave syrup)
Instructions
- Prepare Your Cucumbers: Wash and dry the cucumbers. Slice them thinly using a sharp knife or mandoline. To reduce moisture, sprinkle salt over the slices and let sit for 10 minutes; then rinse.
- Whisk Together the Sauce: In a bowl, combine rice vinegar, soy sauce, sesame oil, minced garlic, and sugar. Whisk until the sugar is dissolved.
- Toss It All Together: In a large mixing bowl, add sliced cucumbers and chopped green onions. Pour the dressing over and toss gently until well-coated.
- Chill and Serve: Allow the salad to chill in the refrigerator for about 20-30 minutes to enhance flavor melding.
- Add Some Crunch: Before serving, sprinkle toasted sesame seeds on top for added texture.
- Plate It Up: Transfer servings into bowls or plates and garnish with additional green onions and sesame seeds if desired.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 60
- Sugar: 4g
- Sodium: 300mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
Keywords: Customize by adding sliced radishes or bell peppers for extra crunch. This salad is best enjoyed fresh but can be stored in an airtight container in the fridge for up to two days.