Description
This Asian Cucumber Salad is a refreshing and easy side dish that pairs perfectly with grilled meats, rice dishes, or noodle bowls. With a tangy-sweet dressing and a hint of spice, this salad is a delightful addition to any Asian-inspired meal.
Ingredients
Scale
Cucumbers:
- 2 large cucumbers, thinly sliced
Dressing:
- 1/4 teaspoon salt
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce or tamari
- 1 teaspoon sesame oil
- 1 teaspoon honey or maple syrup
- 1 garlic clove, minced
- 1/2 teaspoon grated fresh ginger
- 1/4 teaspoon red pepper flakes (optional)
Garnish:
- 1 tablespoon toasted sesame seeds
- 2 tablespoons chopped green onions
Instructions
- Prepare Cucumbers: Place the sliced cucumbers in a colander, sprinkle with salt, and let sit for 15–20 minutes to draw out excess moisture. Pat dry with a paper towel.
- Make Dressing: In a bowl, whisk together rice vinegar, soy sauce, sesame oil, honey, garlic, ginger, and red pepper flakes.
- Toss Salad: Add the cucumbers to the dressing, toss to coat evenly.
- Add Garnish: Stir in sesame seeds and green onions.
- Chill and Serve: Let the salad chill for 10–15 minutes before serving for best flavor.
Notes
- This salad is best enjoyed within a day of preparation.
- For extra crunch, use Persian or English cucumbers.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
Nutrition
- Serving Size: 1/2 cup
- Calories: 60
- Sugar: 3g
- Sodium: 290mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
