Description
Experience the delightful crunch and refreshing flavors of this Asian Cucumber Salad, perfect for any occasion. With a zesty dressing of rice vinegar, soy sauce, and sesame oil, this dish is not only easy to prepare but also a crowd-pleaser. Enjoy it as a light appetizer or a vibrant side dish that brings smiles to every gathering.
Ingredients
Scale
- 3 cups cucumbers, thinly sliced (about 2 medium cucumbers)
- 2 tbsp rice vinegar
- 1 tbsp low-sodium soy sauce
- 1 tsp toasted sesame oil
- 1 clove garlic, minced
- 1 tsp brown sugar
- 1 tbsp toasted sesame seeds
- 2 green onions, chopped
Instructions
- Wash cucumbers under cool water and slice them into thin rounds or half-moons. Drain excess moisture in a colander.
- In a small bowl, whisk together rice vinegar, soy sauce, brown sugar, minced garlic, and sesame oil until well blended.
- In a large mixing bowl, combine drained cucumber slices with the dressing and gently toss to coat.
- Sprinkle toasted sesame seeds and chopped green onions over the salad and give it one final toss.
- Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 60
- Sugar: 3g
- Sodium: 280mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg