Description
Brighten your summer meals with this delightful Asian Cucumber Salad, a refreshing dish bursting with vibrant flavors. Perfect for gatherings or as a quick side, this salad combines crisp cucumbers with a tangy dressing made from soy sauce, rice vinegar, and sesame oil. It’s not just about taste; it’s also a healthy option that’s low in calories and packed with nutrients. Customize it by adding extra veggies for an even more colorful presentation. Serve this salad chilled for the best flavor experience!
Ingredients
Scale
- 3 medium English cucumbers
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons unseasoned rice vinegar
- 1 tablespoon toasted sesame oil
- 1 teaspoon granulated sugar
- 2 green onions, finely sliced
- 1 tablespoon toasted sesame seeds
- Red pepper flakes (optional)
Instructions
- Thoroughly wash and thinly slice the cucumbers using a sharp knife or mandoline.
- In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, sugar, and optional red pepper flakes.
- In a large bowl, combine the sliced cucumbers and chopped green onions.
- Pour the dressing over the cucumber mixture and toss gently to coat.
- Sprinkle toasted sesame seeds on top and toss once more.
- Chill in the refrigerator for 10–15 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: None
- Category: Salad
- Method: No cooking required
- Cuisine: Asian
Nutrition
- Serving Size: Approximately 1 cup (150g)
- Calories: 45
- Sugar: 2g
- Sodium: 300mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg