Description
A light and refreshing cucumber salad that blends flavors from various Asian cuisines, perfect for summer.
Ingredients
Scale
- 3 medium Cucumbers, sliced
- 3 tablespoons Rice Vinegar
- 2 tablespoons Soy Sauce
- 1 tablespoon Sesame Oil
- 1 tablespoon Sugar
- 2 cloves Garlic, minced
- 1 tablespoon Ginger, grated
- 2 Scallions, sliced
- 1 tablespoon Sesame Seeds
- Chili Flakes (optional)
Instructions
- Wash cucumbers thoroughly and slice them thinly.
- In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, and sugar until the sugar dissolves.
- In a large bowl, add cucumbers, garlic, ginger, and scallions; pour dressing over ingredients.
- Gently toss to coat cucumbers in dressing.
- Let salad sit for 5 to 10 minutes at room temperature to meld flavors.
- Sprinkle sesame seeds and chili flakes over salad before serving.
Notes
For a creamier texture, consider adding diced avocado. Serve as a side dish or over rice.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 5g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: cucumber salad, Asian cucumber salad, refreshing salad, vegan salad, summer recipes