Description
A light, refreshing, and flavorful Asian cucumber salad with a zesty sesame soy dressing, perfect as a side dish or light meal.
Ingredients
2 large cucumbers, thinly sliced
1/4 cup rice vinegar
1 tablespoon soy sauce
1 teaspoon sesame oil
1 teaspoon honey or maple syrup
1 teaspoon grated ginger
1 teaspoon garlic, minced
1 tablespoon sesame seeds
2 green onions, sliced
Pinch of red pepper flakes (optional)
Instructions
- Start by slicing the cucumbers into thin rounds or half-moons, depending on your preference.
- In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, honey (or maple syrup), grated ginger, garlic, and red pepper flakes (if you want a little heat).
- In a large bowl, combine the cucumber slices with the sesame seeds and green onions.
- Pour the dressing over the cucumber mixture and toss everything together until evenly coated.
- Let the salad sit for at least 10 minutes before serving to allow the flavors to marinate and really come together.
Notes
This salad is best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for up to 2 days. The cucumbers may soften over time.
For a spicier version, increase the red pepper flakes or add a little sriracha sauce to the dressing.
Use maple syrup instead of honey to make this salad fully vegan.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 50
- Sugar: 3g
- Sodium: 350mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
