Description
Asian Cucumber Salad is a vibrant dish that embodies the essence of summer with its crunchy cucumbers, tangy rice vinegar, and rich sesame oil. This refreshing salad is not just a side dish; it’s a celebration of flavors perfect for barbecues, picnics, or any Asian-inspired meal. Each bite offers a delightful crunch, making it the ideal accompaniment to grilled meats or enjoyed on its own. Easy to prepare and visually stunning, this salad brings joy to every gathering.
Ingredients
Scale
- 4 cups sliced cucumbers (about 2 large Persian or English cucumbers)
- 1/4 cup unseasoned rice vinegar
- 2 tbsp low-sodium soy sauce
- 1 tbsp toasted sesame oil
- 1 tsp sugar (adjust to taste)
- 2 green onions, thinly sliced
- 2 tbsp toasted sesame seeds
- Fresh cilantro (optional)
Instructions
- Slice cucumbers into thin rounds or half-moons for consistency.
- Place cucumber slices in a bowl, sprinkle with salt, and let sit for 15 minutes to draw out moisture.
- Rinse cucumbers under cold water and pat dry with paper towels.
- In another bowl, whisk together rice vinegar, soy sauce, sesame oil, and sugar until combined.
- Pour the dressing over the cucumbers along with green onions and sesame seeds; toss gently to coat.
- Chill in the fridge for at least 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No Cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 60
- Sugar: 3g
- Sodium: 250mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg