Description

A refreshing and tangy Asian cucumber salad made with crisp cucumbers, sesame seeds, and a flavorful soy-based dressing. Perfect as a side dish or light appetizer.

Ingredients

Scale

2 large cucumbers, thinly sliced
1 teaspoon salt
2 tablespoons rice vinegar
1 tablespoon soy sauce
1 tablespoon sesame oil
1 tablespoon sugar
2 cloves garlic, minced
1 teaspoon red pepper flakes (optional)
1 tablespoon sesame seeds
2 green onions, sliced

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Instructions

Place the sliced cucumbers in a bowl, sprinkle with salt, and let sit for 10 minutes to draw out excess water. Drain and gently squeeze out the liquid.
In a separate bowl, whisk together rice vinegar, soy sauce, sesame oil, sugar, and garlic until the sugar dissolves.
Add the drained cucumbers to the dressing and toss to coat evenly.
Mix in red pepper flakes (if using), sesame seeds, and sliced green onions.
Chill in the refrigerator for at least 15 minutes before serving.

Notes

For extra crunch, add thinly sliced carrots or bell peppers.
This salad can be stored in the refrigerator for up to 2 days.
Adjust sugar and soy sauce to taste for more sweetness or saltiness.

Nutrition

Serving Size: 1 cup
Calories: 70
Sugar: 4g
Sodium: 350mg
Fat: 4g
Saturated Fat: 0.5g
Unsaturated Fat: 3.5g
Trans Fat: 0g
Carbohydrates: 7g
Fiber: 1g
Protein: 1g
Cholesterol: 0mg