Description
A simple and quick Asian-style cucumber salad recipe.
Ingredients
Scale
- 3 large cucumbers
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon sugar
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
Instructions
- Slice the cucumbers thinly. Place them in a colander and sprinkle with salt. Let them sit for 15 minutes to draw out excess water. Squeeze the cucumbers gently to remove more liquid.
- In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, sugar, ginger, garlic, and red pepper flakes, if using.
- Add the drained cucumbers to the bowl with the dressing. Toss to coat evenly.
- Chill the salad for at least 30 minutes before serving to allow the flavors to meld.
Notes
- For extra crunch, you can sprinkle toasted sesame seeds on top before serving.
- Adjust the sugar and red pepper flakes to match your taste preference.
- Prep Time: 15 min
- Cook Time: 0 min
- Category: Side Dish
- Method: No Cook
- Cuisine: Asian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 75
- Sugar: 7
- Sodium: 450
- Fat: 4
- Saturated Fat: 1
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 9
- Fiber: 1
- Protein: 1
- Cholesterol: 0
Keywords: cucumber salad, Asian salad, easy salad, refreshing side dish, quick salad