Ingredients
Scale
- 2 large cucumbers, thinly sliced
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon honey or maple syrup
- 1 clove garlic, minced
- 1 teaspoon grated ginger
- 1 tablespoon sesame seeds
- Optional: chopped fresh cilantro or scallions for garnish
Instructions
- Start by washing the cucumbers thoroughly. Thinly slice the cucumbers using a sharp knife or a mandoline for even slices. Place the slices in a large 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 is the heart of your Asian cucumber salad.
- Pour the dressing over the sliced cucumbers and toss gently to coat all slices evenly. Let the salad sit for at least 10 minutes to allow the flavors to meld beautifully.
- Sprinkle sesame seeds on top and add chopped cilantro or scallions if desired. This finishing touch enhances both the flavor and presentation of your viral cucumber salad.
Notes
- Store the salad in an airtight container in the refrigerator for up to 2 days. For maximum crunch, add fresh cucumber slices just before serving.
- Feel free to customize with additional toppings like chopped scallions or chili flakes for a spicy kick.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: Mixing, Tossing
- Cuisine: Asian
- Diet: Vegan, Gluten-Free
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 60 kcal Kcal
- Sugar: 4 g
- Sodium: 350 mg
- Fat: 4 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 0 mg