Description
Experience the crunch of fresh cucumbers and tangy dressing in this vibrant Asian cucumber salad, perfect for any gathering or as a refreshing side dish.
Ingredients
Scale
- 4 cups fresh cucumbers, thinly sliced (about 2 large English cucumbers)
- 1/4 cup rice vinegar
- 2 tbsp low-sodium soy sauce
- 1 tbsp sesame oil
- 1/2 tsp chili flakes (adjust to taste)
- 2 cloves garlic, minced
- 1 tsp sugar (or honey/agave)
- 1/4 cup fresh cilantro, chopped (optional)
Instructions
- Thinly slice the cucumbers to about 1/8 inch thick and place them in a mixing bowl.
- In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, sugar, minced garlic, and chili flakes until well combined.
- Drizzle the dressing over the cucumbers and toss gently until all slices are evenly coated.
- If using cilantro, add it now for an extra burst of flavor and color.
- Chill in the refrigerator for at least 15 minutes before serving to enhance the flavors. Serve cold.
Notes
- Substitute sesame oil with olive oil if preferred.
- Add chopped peanuts for added crunch and texture.
- For an extra kick, include more chili flakes or a dash of chili oil.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 60
- Sugar: 3g
- Sodium: 230mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg