Description
Asian Cucumber Salad is a refreshing and crunchy dish that bursts with vibrant flavors, making it a perfect addition to summer picnics or as a light side dish. This easy recipe combines cool cucumbers with a tangy dressing of rice vinegar and soy sauce, enhanced by the nutty aroma of sesame oil. It’s not only delicious but also customizable, allowing you to add your favorite ingredients for a personal touch. Enjoy this salad chilled for a crisp and satisfying experience that elevates any meal.
Ingredients
Scale
- 2 cups fresh cucumbers (sliced thin)
- 1/4 cup rice vinegar (unseasoned)
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon sugar
- 1 tablespoon sesame oil (toasted preferred)
- 1/2 teaspoon chili flakes (adjust to taste)
- 2 green onions (sliced thinly)
- 1 tablespoon toasted sesame seeds
Instructions
- Wash cucumbers thoroughly and slice them thinly (about 1/4 inch).
- In a small bowl, whisk together rice vinegar, soy sauce, sugar, sesame oil, and chili flakes until the sugar dissolves.
- In a large mixing bowl, toss sliced cucumbers with the dressing until well coated.
- Add chopped green onions and sprinkle with sesame seeds; stir gently.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld.
- Serve chilled as a refreshing side or snack.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 80
- Sugar: 4g
- Sodium: 320mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg