Description
A light and refreshing Asian cucumber salad perfect for summer gatherings.
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
- 1/4 teaspoon red pepper flakes
- 2 green onions, sliced
- 1 tablespoon sesame seeds
Instructions
- Slice the cucumbers thinly and place them in a large bowl.
- In a separate bowl, whisk together the rice vinegar, soy sauce, sesame oil, sugar, grated ginger, and red pepper flakes.
- Pour the dressing over the cucumbers and toss to combine.
- Add the sliced green onions and sesame seeds, and mix well.
- Let the salad sit for at least 15 minutes before serving to allow the flavors to meld.
Notes
- For extra crunch, you can add sliced bell peppers or carrots.
- This salad can be made a few hours in advance and stored in the refrigerator.
- Adjust the sugar and spice levels according to your taste.
- Prep Time: 10 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: 3g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg