Description
Indulge in this vibrant Asian cucumber salad that combines crispy cucumbers with a delightful tangy dressing, creating a refreshing dish perfect for summer gatherings or easy weeknight meals. The crisp texture and zesty flavors make it an irresistible crowd-pleaser, guaranteed to impress your family and friends at any occasion.
Ingredients
Scale
- 2 medium English cucumbers, thinly sliced
- 3 tablespoons rice vinegar
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon red pepper flakes (adjust to taste)
- 3 green onions, thinly sliced
- 1 tablespoon toasted sesame seeds, for garnish
Instructions
- Wash and dry the cucumbers thoroughly. Slice them thinly using a sharp knife or mandoline for consistent thickness.
- In a mixing bowl, whisk together rice vinegar, soy sauce, sesame oil, and red pepper flakes until well combined.
- Toss the sliced cucumbers in the dressing until evenly coated. Let them marinate for at least 30 minutes in the refrigerator to absorb flavors.
- Just before serving, gently fold in sliced green onions and toasted sesame seeds.
- Serve chilled on a platter or in individual bowls, garnished with extra sesame seeds if desired.
- Prep Time: 15 minutes
- Cook Time: None
- Category: Salad
- Method: No cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 60
- Sugar: 2g
- Sodium: 280mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: - For added heat, include more red pepper flakes or diced chili peppers. - To make it heartier, consider adding proteins like grilled shrimp or tofu. - Store leftovers in an airtight container in the fridge for up to three days; enjoy cold.