Description
Asian cucumber salad is a refreshing and vibrant dish that perfectly balances crunchiness with zesty flavors. This quick and easy recipe combines fresh cucumbers, a tangy dressing, and fragrant herbs, making it an ideal side for barbecues or a light snack on warm days.
Ingredients
Scale
- 2 medium English cucumbers, thinly sliced
- 1/4 cup rice vinegar (unseasoned)
- 2 tbsp sesame oil
- 2 tbsp low-sodium soy sauce
- 1 tsp sugar or honey
- 1/4 tsp chili flakes (adjust to taste)
- 2 tbsp fresh cilantro or parsley, finely chopped
Instructions
- Wash and thinly slice the cucumbers using a sharp knife or mandoline.
- In a bowl, whisk together rice vinegar, sesame oil, soy sauce, sugar or honey, and chili flakes until well combined.
- Toss the sliced cucumbers in a large mixing bowl with the dressing until evenly coated.
- Add chopped herbs and give it another gentle toss.
- Cover and refrigerate for 30 minutes to allow flavors to meld.
- Serve chilled as a side dish or snack.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 80
- Sugar: 4g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
Keywords: For added crunch, consider incorporating radishes or carrots. Adjust sweetness with more sugar or honey if desired. Store leftovers in an airtight container for up to three days.