Description
Refreshing and crunchy, this Asian cucumber salad is the perfect summer dish that elevates any meal. Bursting with zesty flavors from sesame oil and rice vinegar, it offers a delightful contrast to grilled meats or can be enjoyed on its own as a light snack. With minimal prep time and easy-to-find ingredients, this recipe will impress your guests at any gathering.
Ingredients
Scale
- 4 medium fresh cucumbers, thinly sliced
- ΒΌ cup rice vinegar
- 2 tbsp low-sodium soy sauce
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- Β½ tsp red pepper flakes (adjust to taste)
- 2 tbsp toasted sesame seeds
- 3 scallions, chopped
Instructions
- Wash cucumbers thoroughly and slice them into ΒΌ-inch rounds.
- In a medium bowl, whisk together rice vinegar, soy sauce, sesame oil, minced garlic, and red pepper flakes.
- Add sliced cucumbers to the dressing and toss gently until evenly coated.
- Sprinkle toasted sesame seeds and chopped scallions on top; toss again gently.
- Cover and refrigerate for at least 30 minutes to allow the flavors to meld before serving.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 70
- Sugar: 3g
- Sodium: 290mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: For added flavor, include fresh herbs like cilantro or mint. Swap soy sauce with tamari for a gluten-free option. Consider adding diced avocado for creaminess.