Ingredients
Scale
- 2 large cucumbers, thinly sliced
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 teaspoon sesame oil
- 1 teaspoon honey or maple syrup
- 1 garlic clove, minced
- 1 teaspoon grated fresh ginger
- 1 teaspoon chili flakes (adjust to taste)
- Sesame seeds for garnish
- Chopped fresh scallions for garnish
Instructions
- Begin by washing the cucumbers thoroughly. Slice them thinly using a sharp knife or a mandoline slicer for uniformity. Place the sliced cucumbers in a large mixing bowl.
- In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, honey, minced garlic, grated ginger, and chili flakes. Adjust the amount of chili flakes based on your heat preference.
- Pour the dressing over the sliced cucumbers and toss gently to coat all the pieces evenly. Let the salad sit for about 5 minutes to allow the flavors to meld.
- Transfer the cucumber salad to serving bowls and sprinkle with sesame seeds and chopped scallions. For an extra kick, add a squeeze of lime or lemon juice before serving.
Notes
- This salad is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 24 hours. Toss the salad before serving if it has been stored as cucumbers may release water over time.
- You can customize the heat level by adjusting chili flakes or adding a splash of sriracha for extra spice.
- For a sweeter flavor, increase the honey or maple syrup as desired.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Method: Mixing and Tossing
- Cuisine: Asian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 50 kcal Kcal
- Sugar: 4 g
- Sodium: 250 mg
- Fat: 3 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg