Description
A refreshing Asian cucumber salad with a tangy dressing.
Ingredients
Scale
- 2 large cucumbers, thinly sliced
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon sugar
- 1 garlic clove, minced
- 1 teaspoon grated ginger
- 2 green onions, sliced
- 1 tablespoon sesame seeds
Instructions
- Slice the cucumbers and place them in a bowl.
- In a separate bowl, mix rice vinegar, soy sauce, sesame oil, sugar, garlic, and ginger.
- Pour the dressing over the cucumbers and toss to coat.
- Let the salad sit for 15 minutes to absorb the flavors.
- Garnish with green onions and sesame seeds before serving.
Notes
- Adjust sugar to taste.
- Chill the salad for a refreshing taste.
- Add red pepper flakes for heat if desired.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 60
- Sugar: 3g
- Sodium: 200mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Keywords: Asian Cucumber Salad Recipe, Cucumber Salad, Vegan Salad, Asian Cuisine