Description
A refreshing Asian cucumber salad that combines crunch and flavor.
Ingredients
Scale
- 2 large cucumbers, thinly sliced
- 1 tablespoon salt
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon sesame seeds
- 2 green onions, chopped
- 1 red chili, thinly sliced (optional)
Instructions
- Place sliced cucumbers in a bowl and sprinkle with salt. Let them sit for 30 minutes to draw out water.
- Rinse cucumbers under cold water and pat dry with a towel.
- In a separate bowl, whisk together rice vinegar, sugar, soy sauce, and sesame oil until sugar dissolves.
- Add cucumbers to the dressing and toss to coat.
- Garnish with sesame seeds, green onions, and chili slices if desired.
- Serve chilled or at room temperature.
Notes
- For added crunch, use a mandoline slicer for uniform cucumber slices.
- Adjust the amount of sugar based on your preference for sweetness.
- Allow the salad to sit for 10 minutes before serving to enhance flavors.
- Prep Time: 40 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 80
- Sugar: 5g
- Sodium: 300mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
Keywords: asian cucumber salad, cucumber salad, vegan salad