Ingredients
Scale
- 2 large cucumbers, thinly sliced
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon honey or agave syrup
- 2 cloves garlic, minced
- 1–2 teaspoons Sriracha or chili paste (adjust to taste)
- 1 tablespoon sesame seeds
- Fresh cilantro, chopped (optional)
Instructions
- Start by washing the cucumbers thoroughly. Slice them very thin using a sharp knife or a mandoline slicer to ensure they absorb all the flavors well. Place the sliced cucumbers in a large mixing bowl.
- In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, minced garlic, and Sriracha. Adjust the amount of Sriracha based on your spice preference. This vibrant dressing will give your cucumber salad its signature bold flavor.
- Pour the dressing over the sliced cucumbers and toss gently to coat all the slices evenly. Let the salad sit for about 10-15 minutes to allow the flavors to meld and the cucumbers to soak up the spicy dressing.
- Sprinkle sesame seeds and chopped cilantro on top for an extra crunch and freshness. Feel free to add other toppings like chopped peanuts or chopped green onions for more texture and flavor.
Notes
- This salad can be stored in an airtight container in the refrigerator for up to 2 days. Drain excess liquid before serving for the best texture.
- Prepare the salad just before serving for maximum crunch, but it also works well as a make-ahead dish.
- Adjust spice levels by varying the amount of Sriracha or chili paste according to your taste.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salads
- Method: No-Cook
- Cuisine: Asian-inspired
- Diet: Vegan, Vegetarian, Gluten-Free (if soy sauce is gluten-free)
Nutrition
- Serving Size: 1 cup
- Calories: 40 Kcal
- Sugar: 4g
- Sodium: 600mg
- Fat: 2g
- Saturated Fat: 0.3g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg