Asian Cucumber Salad
A refreshing side dish that combines crunchy cucumbers with a light and flavorful dressing, perfect for hot days or paired with grilled meats.
Ingredients
Salad Ingredients
- 1 medium cucumber Wash and trim ends before slicing.
Dressing Ingredients
- 2 tbsp soy sauce Can substitute with tamari for gluten-free.
- 1 tbsp rice vinegar
- 1 tsp sesame oil For a different flavor, substitute with olive oil.
- 1/2 tsp sugar
- 1/2 tsp red pepper flakes Adjust to taste for more or less spice.
- 1 tbsp sesame seeds Optional for garnish.
Instructions
Preparation
- Wash and trim the ends of the cucumber. Slice it thinly, about 1/4 inch thick.
Make the Dressing
- In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, sugar, and red pepper flakes.
Assemble the Salad
- Place the sliced cucumber in a bowl. Pour the dressing over the cucumbers and toss to coat. Sprinkle with sesame seeds, if desired.
Chill and Serve
- Refrigerate for at least 30 minutes to allow the cucumber to absorb the flavors. Serve chilled.
Notes
Asian Cucumber Salad is best served cold. It pairs well with grilled meats and makes a refreshing snack. Store leftovers in an airtight container in the refrigerator for up to 2 days.
Nutrition
Serving: 1gCalories: 50kcalCarbohydrates: 10gProtein: 2gFat: 1gSodium: 250mgFiber: 1gSugar: 2g
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