Description
A refreshing Asian cucumber salad with a tangy dressing.
Ingredients
Scale
- 2 large cucumbers
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon sugar
- 1 teaspoon grated ginger
- 1/4 teaspoon red pepper flakes
- 1/4 cup chopped cilantro
- 1 tablespoon sesame seeds
Instructions
- Slice the cucumbers thinly and place them in a bowl.
- In a separate bowl, mix rice vinegar, soy sauce, sesame oil, sugar, ginger, and red pepper flakes.
- Pour the dressing over the cucumbers and toss to coat.
- Add cilantro and sesame seeds, and mix gently.
- Let the salad sit for 10 minutes before serving.
Notes
- For extra crunch, add sliced bell peppers or carrots.
- This salad can be made ahead of time and stored in the refrigerator.
- Adjust the sweetness by adding more or less sugar.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 50
- Sugar: 3g
- Sodium: 200mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Keywords: Asian Cucumber Salad, cucumber salad, vegan salad