Description
This Asian cucumber salad is a vibrant and crunchy delight, perfect for summer gatherings or light meals. With a tangy dressing made from rice vinegar, sesame oil, and soy sauce, each bite is bursting with flavor. Quick to prepare in under 15 minutes, this salad combines fresh cucumbers with the aromatic notes of sesame seeds and herbs, making it an irresistible side dish that will impress your guests.
Ingredients
Scale
- 2 medium English cucumbers, thinly sliced
- 3 tablespoons rice vinegar (unseasoned)
- 1 tablespoon sesame oil
- 2 tablespoons low-sodium soy sauce
- 1 teaspoon chili flakes (adjust for spice level)
- 2 tablespoons fresh cilantro or green onions, chopped
Instructions
- Wash and thinly slice the cucumbers using a knife or mandoline.
- In a medium bowl, whisk together rice vinegar, soy sauce, sesame oil, and chili flakes.
- Add the sliced cucumbers to the dressing and toss until well-coated.
- Sprinkle chopped cilantro or green onions over the top and give it another gentle toss.
- Let the salad marinate at room temperature for 10-15 minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No cooking required
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 60
- Sugar: 3g
- Sodium: 250mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg