Description
A refreshing and easy-to-make Asian cucumber salad that is perfect for a light meal or side dish.
Ingredients
Scale
- 2 large cucumbers
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon sugar
- 1 teaspoon grated ginger
- 1 clove garlic, minced
- 2 green onions, sliced
- 1 tablespoon sesame seeds
Instructions
- Wash and slice the cucumbers thinly.
- In a bowl, whisk together rice vinegar, soy sauce, sesame oil, sugar, ginger, and garlic.
- Add the sliced cucumbers to the dressing and toss to coat.
- Let the salad sit for at least 10 minutes to allow the flavors to meld.
- Before serving, sprinkle with green onions and sesame seeds.
Notes
- For extra crunch, you can add sliced bell peppers or carrots.
- This salad can be made ahead of time and stored in the refrigerator for up to 2 days.
- Adjust the sweetness by adding more or less sugar according to your taste.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 50
- Sugar: 3g
- Sodium: 300mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg