Description
A crisp and refreshing Asian Cucumber Salad tossed in a tangy sesame soy dressing with a hint of sweetness and gentle heat. Perfect as a light side dish, quick appetizer, or fresh addition to any meal.
Ingredients
Scale
- 4 medium fresh cucumbers (about 800 grams), thinly sliced
- 3 tablespoons rice vinegar (45 ml)
- 2 tablespoons soy sauce (30 ml)
- 1 tablespoon sesame oil (15 ml)
- 1 tablespoon granulated sugar (12 grams)
- 1 teaspoon red pepper flakes (2 grams)
- 1 tablespoon sesame seeds (9 grams)
- 2 green onions, thinly sliced
Instructions
- Thinly slice the cucumbers and place them in a large mixing bowl. Lightly sprinkle with a pinch of salt, let sit for 10 minutes, then gently squeeze out excess liquid.
- In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, granulated sugar, and red pepper flakes until the sugar fully dissolves.
- Pour the dressing over the cucumbers and toss gently to coat evenly.
- Add sesame seeds and sliced green onions, then toss again to combine.
- Refrigerate for at least 20 minutes to allow the flavors to develop.
- Give the salad a final toss before serving and sprinkle with extra sesame seeds if desired.
Notes
- For extra crunch, slice cucumbers slightly thicker.
- Toast sesame seeds lightly for deeper flavor.
- Adjust red pepper flakes to control the spice level.
- For a gluten free version, use gluten free soy sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 110 kcal
- Sugar: 5 g
- Sodium: 480 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 0 mg
Keywords: Asian cucumber salad, easy cucumber salad, sesame cucumber salad, quick side dish, healthy salad