Description
A simple, refreshing cucumber salad with an Asian-inspired dressing.
Ingredients
Scale
- 3 large cucumbers
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon sugar
- 1 clove garlic, minced
- 1/2 teaspoon grated fresh ginger
- 1 teaspoon sesame seeds, toasted
Instructions
- Slice the cucumbers thinly. Place them in a colander and sprinkle lightly with salt. Let them sit for 15 minutes to draw out excess water. Gently squeeze the cucumbers to remove more liquid.
- In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, sugar, minced garlic, and grated ginger until the sugar dissolves.
- Pour the dressing over the drained cucumbers. Toss gently to coat.
- Chill the salad for at least 30 minutes before serving.
- Sprinkle with toasted sesame seeds just before serving.
Notes
- Use English or Persian cucumbers for the best texture.
- Adjust sugar and soy sauce amounts to match your taste preference.
- Prep Time: 15 min
- Cook Time: 0 min
- Category: Side Dish
- Method: Chilling
- Cuisine: Asian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 75
- Sugar: 5
- Sodium: 450
- Fat: 5
- Saturated Fat: 1
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 7
- Fiber: 1
- Protein: 2
- Cholesterol: 0
Keywords: Asian cucumber salad, easy cucumber salad, quick side dish, refreshing salad, vegan cucumber