Description
This Easy Asian Cucumber Salad is a vibrant dish that combines the crispness of fresh cucumbers with a tangy, savory dressing. Each bite offers a refreshing crunch, complemented by the umami flavors of soy sauce and the heat of chili flakes, making it a perfect side dish for any meal.
Ingredients
- Fresh Cucumbers: 2 large, thinly sliced
- Rice Vinegar: 1/4 cup
- Soy Sauce: 2 tablespoons
- Sesame Oil: 1 tablespoon
- Honey: 1 tablespoon (or maple syrup for vegan option)
- Garlic: 2 cloves, minced
- Red Chili Flakes: 1 teaspoon (adjust to taste)
- Sesame Seeds: 1 tablespoon, toasted
- Green Onions: 2, chopped
Instructions
- In a large bowl, combine the rice vinegar, soy sauce, sesame oil, honey, minced garlic, and red chili flakes. Whisk until well blended.
- Add the thinly sliced cucumbers to the bowl and toss to coat them evenly with the dressing.
- Let the salad marinate for at least 15 minutes at room temperature to allow the flavors to meld.
- Before serving, sprinkle the toasted sesame seeds and chopped green onions on top for garnish.
- Serve chilled or at room temperature for the best flavor experience.
Notes
- This salad can be made ahead of time and stored in the refrigerator for up to 2 days.
- For best results, consume within 24 hours to maintain the crispness of the cucumbers.
- Substitute honey with agave syrup for a vegan-friendly option.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: salad
- Method: mixing
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 80
- Sugar: 5 grams
- Sodium: 500 milligrams
- Fat: 4 grams
- Saturated Fat: 0.5 grams
- Unsaturated Fat: 3.5 grams
- Trans Fat: 0 grams
- Carbohydrates: 10 grams
- Fiber: 1 gram
- Protein: 2 grams
- Cholesterol: 0 milligrams
Keywords: Easy Asian Cucumber Salad, cucumber salad, Asian salad, refreshing salad, quick salad recipe, vegan salad, healthy side dish, summer salad, crunchy salad, soy sauce dressing, rice vinegar salad, easy recipes