Description
This Asian Cucumber Salad is a refreshing and flavorful side dish that pairs perfectly with any Asian-inspired meal. Crisp cucumber slices are tossed in a tangy and slightly sweet dressing, making it a great addition to your summer menu.
Ingredients
Scale
Cucumbers:
- 2 large English cucumbers, thinly sliced
Dressing:
- 1 teaspoon salt
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon granulated sugar
- 2 teaspoons toasted sesame seeds
- 1 clove garlic, minced
- 1/4 teaspoon crushed red pepper flakes (optional)
- 2 green onions, thinly sliced
Instructions
- Prepare Cucumbers: Place the sliced cucumbers in a colander, sprinkle with salt, and let sit for 20-30 minutes to release excess moisture. Pat dry with paper towels.
- Make Dressing: In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, sugar, garlic, and red pepper flakes.
- Toss Ingredients: Transfer cucumbers to a bowl, pour the dressing over them, and toss to coat. Add green onions and sesame seeds, then gently toss again.
- Chill and Serve: Refrigerate for at least 15 minutes before serving to allow flavors to meld.
Notes
- For extra crunch, add thinly sliced radishes or carrots.
- Use Persian cucumbers if English cucumbers aren’t available.
- Adjust red pepper flakes to taste or omit for a milder version.
Nutrition
- Serving Size: 1 cup
- Calories: 70
- Sugar: 4g
- Sodium: 430mg
- Fat: 5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
