Description
A refreshing cucumber salad with a tangy dressing.
Ingredients
Scale
- 2 large English cucumbers, thinly sliced
- 1 teaspoon salt
- 3 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon toasted sesame oil
- 1 tablespoon granulated sugar
- 2 teaspoons toasted sesame seeds
- 1 clove garlic, minced
- 1 green onion, thinly sliced
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Place sliced cucumbers in a colander and sprinkle with salt. Toss to coat and let sit for 10 minutes to draw out excess water.
- While cucumbers are resting, in a small bowl whisk together rice vinegar, soy sauce, sesame oil, sugar, minced garlic, and red pepper flakes until the sugar is dissolved.
- Pat the cucumbers dry with paper towels and transfer to a large mixing bowl.
- Pour the dressing over the cucumbers. Add the green onions and sesame seeds, then toss everything together until evenly coated.
- Serve immediately or chill for 10-15 minutes to let the flavors meld. Garnish with extra sesame seeds if desired.
Notes
- For more flavor, let the salad sit in the fridge for a few minutes before serving.
- Feel free to add other vegetables like bell peppers or carrots.
- Prep Time: 15 minutes
- Category: Salads
- Method: No-Cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 60
- Sugar: 3g
- Sodium: 230mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg