Description
Refreshing and vibrant, this Asian Cucumber Salad is a delightful mix of crisp cucumbers and zesty dressing, perfect for summer picnics or barbecues.
Ingredients
Scale
- 2 medium Persian or English cucumbers
- 3 tablespoons rice vinegar
- 2 tablespoons toasted sesame oil
- 1 tablespoon low-sodium soy sauce
- 1 clove garlic, minced
- 1 teaspoon sugar
- 2 green onions, chopped
- 1 tablespoon toasted sesame seeds
Instructions
- Thinly slice the cucumbers using a sharp knife or mandoline for optimal crunch.
- In a bowl, whisk together rice vinegar, soy sauce, sesame oil, minced garlic, and sugar until well combined.
- Add the sliced cucumbers, green onions, and sesame seeds to the dressing. Toss gently to coat.
- Cover and chill in the refrigerator for at least 30 minutes to allow flavors to meld.
- Serve chilled in a colorful bowl and enjoy!
- Prep Time: 10 minutes
- Cook Time: None
- Category: Salad
- Method: No Cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 80
- Sugar: 3g
- Sodium: 250mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg