Description
A light, refreshing Asian cucumber salad with crisp cucumbers tossed in a tangy, slightly sweet sesame-soy dressing, perfect as a quick side dish or appetizer.
Ingredients
- 2 large English cucumbers, thinly sliced
- 1 teaspoon salt
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon sugar or honey
- 1 teaspoon chili oil (optional)
- 1 teaspoon sesame seeds
- 2 cloves garlic, minced
- 2 tablespoons chopped green onions
Instructions
- Thinly slice the cucumbers and place them in a bowl. Sprinkle with salt and toss well.
- Let the cucumbers sit for 10 minutes to release excess water, then gently squeeze and drain.
- In a separate bowl, whisk together rice vinegar, soy sauce, sesame oil, sugar, chili oil, and minced garlic.
- Add the drained cucumbers to the dressing and toss until evenly coated.
- Sprinkle with sesame seeds and chopped green onions.
- Chill for 10–15 minutes before serving for best flavor.
Notes
- Use English or Persian cucumbers for the best crunch.
- Adjust sugar and chili oil to taste.
- This salad is best served fresh but can be refrigerated for up to 24 hours.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 70
- Sugar: 4g
- Sodium: 320mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
