Description
This light and crunchy Asian Cucumber Salad is bursting with zesty flavors, making it the perfect side dish or healthy snack for any occasion.
Ingredients
Scale
- 4 cups fresh cucumbers, thinly sliced (about 2 large cucumbers)
- 1/4 cup rice vinegar
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp sugar
- 1/2 tsp chili flakes (optional)
- 2 green onions, chopped
Instructions
- Prepare the Cucumbers: Wash and thinly slice the cucumbers to maximize crunch.
- Toss in Salt: Place sliced cucumbers in a bowl, sprinkle with salt, and let sit for about 15 minutes to draw out moisture.
- Whisk Together Dressing: In another bowl, mix rice vinegar, soy sauce, sesame oil, sugar, and chili flakes until smooth.
- Combine Ingredients: Drain excess liquid from cucumbers. Add chopped green onions and pour over the dressing. Toss well to combine.
- Chill Before Serving: Refrigerate for at least 30 minutes to meld flavors.
- Serve and Enjoy: Transfer to serving bowls or enjoy directly from the mixing bowl. Garnish with extra green onions if desired.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 60
- Sugar: 2g
- Sodium: 300mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
Keywords: For added flavor, consider including sesame seeds or diced bell peppers. To keep the salad fresh longer, store any leftovers in an airtight container in the fridge for up to three days.