Description
This Asian Style Cucumber Salad is crisp, tangy, and full of bold, refreshing flavor. Perfect as a side or a light snack, it features a zingy dressing with soy, vinegar, sesame, and garlic, all tossed with thin cucumber slices.
Ingredients
- Cucumbers: 2 large (English or Persian), thinly sliced
- Salt: 1 teaspoon
- Rice Vinegar: 2 tablespoons
- Soy Sauce: 1 tablespoon
- Sesame Oil: 1 teaspoon
- Honey: 1 tablespoon
- Garlic: 2 cloves, crushed
- Red Chili Flakes: ½ teaspoon
- Fresh Cilantro: 2 tablespoons, chopped
- Toasted Sesame Seeds: 1 teaspoon
Instructions
- Preheat Your Equipment: No preheating needed, but you can chill your mixing bowl.
- Combine Ingredients: Whisk together rice vinegar, soy sauce, sesame oil, honey, garlic, and chili flakes in a small bowl.
- Prepare Your Cooking Vessel: Salt cucumber slices in a colander and let sit for 10–15 minutes. Pat dry.
- Assemble the Dish: Toss cucumbers with dressing in a large bowl until evenly coated.
- Cook to Perfection: Let sit for 10 minutes to absorb flavors.
- Finishing Touches: Sprinkle cilantro and sesame seeds before serving.
- Serve and Enjoy: Serve chilled as a snack or side dish.
Notes
- Use Persian or English cucumbers for the best crunch.
- Chill before serving for maximum flavor.
- Double the dressing for meal prep or to use as a marinade.
Nutrition
- Serving Size: 1 cup
- Calories: 85
- Sugar: 5g
- Sodium: 390mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
Keywords: Asian cucumber salad, vegan cucumber salad, sesame cucumber salad, Thai cucumber salad, easy Asian side dish