Description
Asian Cucumber Salad is a refreshing blend of crisp cucumbers, tangy rice vinegar, and flavorful sesame oil that brings the taste of summer to your table. This quick and easy dish is perfect for busy weeknights or as a vibrant side at family gatherings. With a delightful crunch and bright flavors, each bite offers a mini getaway for your palate. Enjoy this versatile salad on its own or paired with grilled meats for a complete meal.
Ingredients
Scale
- 4 cups fresh cucumbers (sliced)
- 1/4 cup rice vinegar
- 2 tbsp low-sodium soy sauce
- 1 tbsp sugar
- 2 tbsp sesame oil
- 2 cloves garlic (minced)
- 1 tbsp toasted sesame seeds
- 1/2 tsp red pepper flakes (optional)
Instructions
- Wash cucumbers and slice thinly (about 1/2 inch).
- In a bowl, whisk together rice vinegar, soy sauce, sugar, sesame oil, and minced garlic until well combined.
- Place cucumber slices in a large bowl. Pour dressing over them and toss gently to coat.
- Sprinkle toasted sesame seeds and red pepper flakes (if using) on top; toss again.
- Chill in the refrigerator for at least 15 minutes before serving for best flavor.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 60
- Sugar: 3g
- Sodium: 300mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Keywords: For added crunch, salt the sliced cucumbers and let them drain for about 10 minutes before rinsing. Customize by adding shredded carrots or bell peppers for extra color and nutrition. Store leftovers in an airtight container without dressing to maintain freshness.