Description
A refreshing and easy-to-make Asian cucumber salad that complements any meal.
Ingredients
Scale
- 2 large cucumbers
- 1 tablespoon salt
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon sugar
- 1 teaspoon sesame oil
- 1/4 teaspoon red pepper flakes
- 2 green onions, chopped
- 1 tablespoon sesame seeds
Instructions
- Wash the cucumbers and slice them thinly.
- Place the cucumber slices in a bowl and sprinkle with salt. Let them sit for 10 minutes to release excess water.
- In a separate bowl, mix rice vinegar, soy sauce, sugar, sesame oil, and red pepper flakes.
- Rinse the cucumber slices under cold water to remove excess salt. Drain well.
- Add the cucumber slices to the dressing and toss to coat.
- Mix in the chopped green onions and sesame seeds.
- Serve immediately or chill in the refrigerator for 30 minutes for enhanced flavor.
Notes
- Use a mandoline for even slicing.
- Adjust the sugar to taste.
- Letting the salad sit for a bit allows flavors to meld.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 70
- Sugar: 4g
- Sodium: 500mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Keywords: asian cucumber salad, cucumber salad, easy salad, vegan salad