Description
Asian Cucumber Salad is a vibrant and refreshing dish that perfectly balances sweet, salty, and tangy flavors. Ideal for summer gatherings or as a light meal.
Ingredients
Scale
- 2 English cucumbers
- 1/4 cup rice vinegar (unseasoned)
- 2 tablespoons soy sauce (low-sodium)
- 1 tablespoon sesame oil (toasted for depth)
- 1 tablespoon sugar
- 2 green onions (sliced thinly)
- 1 tablespoon toasted sesame seeds
- Fresh cilantro (optional)
Instructions
- Gather all ingredients, ensuring they are washed and prepped.
- Thinly slice the cucumbers using a sharp knife or mandoline.
- In a medium bowl, whisk together rice vinegar, soy sauce, sesame oil, and sugar until well combined.
- In a large bowl, toss sliced cucumbers with chopped green onions and cilantro if using. Pour the dressing over and mix gently to coat.
- Sprinkle toasted sesame seeds on top before serving.
- Chill in the refrigerator for 20-30 minutes to allow flavors to meld.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 80
- Sugar: 4g
- Sodium: 310mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg