Ingredients
Scale
- 3 large cucumbers, thinly sliced
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon honey or agave syrup
- 1 tablespoon toasted sesame seeds
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1–2 chopped green onions
- Optional: red pepper flakes for a spicy kick
Instructions
- Begin by rinsing the cucumbers thoroughly. Use a vegetable peeler or mandoline slicer to slice the cucumbers into thin rounds or matchsticks, depending on your preference. Place the sliced cucumbers in a mixing bowl.
- In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, honey, minced garlic, and grated ginger until well combined. This vibrant dressing forms the flavor base of your Asian cucumber salad.
- Pour the dressing over the sliced cucumbers and toss gently to coat each piece evenly. Let the salad sit for about 5 minutes to allow the flavors to meld. Sprinkle toasted sesame seeds and chopped green onions on top for added crunch and flavor.
Notes
- For extra flavor, add thinly sliced carrots or radishes.
- Adjust the sesame oil for a more or less pronounced flavor.
- Include chopped fresh cilantro for a herbal twist.
- Spice it up with red pepper flakes or chopped chili peppers.
- Keep refrigerated and consume within 24 hours for optimal freshness. Add sesame seeds and green onions just before serving to maintain crunch.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Asian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 cup
- Calories: 80 kcal Kcal
- Sugar: 4g
- Sodium: 350mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg