Description
Refreshing and vibrant, this Asian Cucumber Salad combines crunchy cucumbers with a zesty dressing, making it an ideal side dish or light snack for any occasion.
Ingredients
Scale
- 2 Persian or English cucumbers
- 3 tablespoons rice vinegar
- 2 tablespoons toasted sesame oil
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon chili flakes
- 2 green onions, chopped
- 1 tablespoon toasted sesame seeds
Instructions
- Thinly slice the cucumbers into rounds or half-moons for optimal texture.
- In a bowl, whisk together rice vinegar, soy sauce, sesame oil, and chili flakes until well combined.
- Add the sliced cucumbers to the dressing and toss gently to coat each piece.
- Sprinkle with green onions and sesame seeds; mix lightly.
- Refrigerate for at least 30 minutes to allow flavors to meld before serving.
- Prep Time: 15 minutes
- Cook Time: None
- Category: Salad
- Method: No cooking required
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 80
- Sugar: 3g
- Sodium: 300mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg