Description
Asian Cucumber Salad is a vibrant and refreshing dish that perfectly captures the essence of summer. With crunchy cucumbers enveloped in a tangy dressing infused with sesame and ginger, this salad is not just a side but an experience. Ideal for barbecues or quick weeknight dinners, it’s gluten-free and vegan-friendly, making it a delightful option for everyone at the table.
Ingredients
Scale
- 4 cups thinly sliced cucumbers (about 2 medium English cucumbers)
- 3 tablespoons rice vinegar
- 1 tablespoon toasted sesame oil
- 2 tablespoons low-sodium soy sauce
- 1 teaspoon sugar (or honey/agave syrup)
- 2 green onions, finely chopped
- 1 tablespoon toasted sesame seeds
- 1 teaspoon freshly grated ginger
- 1/4 teaspoon chili flakes for heat (optional)
Instructions
- Wash the cucumbers thoroughly and slice them into thin rounds or half-moons.
- In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, sugar, grated ginger, and chili flakes if using. Adjust sweetness or acidity to taste.
- In a large mixing bowl, toss the sliced cucumbers with chopped green onions. Drizzle the dressing over the cucumbers and stir gently.
- Sprinkle toasted sesame seeds on top before serving. Let the salad sit at room temperature for about 10 minutes to allow flavors to meld.
- Enjoy chilled or at room temperature as a side dish or light meal.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 60
- Sugar: 3g
- Sodium: 220mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: For added crunch and flavor, consider incorporating shredded carrots or chopped peanuts. To enhance natural flavors, let sliced cucumbers sit with a bit of salt before mixing.