Description
Asian Cucumber Salad is a vibrant and refreshing dish that showcases crunchy cucumbers tossed in a tangy dressing of rice vinegar, soy sauce, and sesame oil. Each bite delivers a delightful burst of flavor, making it an excellent side for any meal or a light lunch option. Quick to prepare and visually appealing, this salad is perfect for summer picnics or gatherings, bringing the essence of Asian cuisine to your table.
Ingredients
Scale
- 2 cups thinly sliced cucumbers (about 2 medium English cucumbers)
- 3 tbsp rice vinegar
- 1 tbsp low-sodium soy sauce
- 1 tbsp toasted sesame oil
- 1 tsp granulated sugar
- 1 clove garlic, minced
- 1 tbsp toasted sesame seeds
Instructions
- Wash and thinly slice the cucumbers. For less wateriness, sprinkle with salt and let sit for 10 minutes before draining.
- In a bowl, whisk together rice vinegar, soy sauce, sugar, sesame oil, and minced garlic until well combined.
- Add the sliced cucumbers to the dressing and toss until evenly coated.
- Allow the salad to marinate in the fridge for at least 15 minutes before serving.
- Just before serving, sprinkle with toasted sesame seeds for added crunch.
- Prep Time: 10 minutes
- Cook Time: None
- Category: Side Dish
- Method: No Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 60
- Sugar: 2g
- Sodium: 310mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg