Asian Cucumber Salad
Asian cucumber salad is a refreshing and vibrant dish that perfectly balances crunchy cucumbers with a tangy dressing. This quick and easy recipe is ideal for summer picnics or as a side dish at any gathering. Each bite bursts with flavor, making it a guaranteed hit among family and friends. With minimal effort and maximum taste, you’ll find yourself returning to this salad again and again.
- Prep Time: 15 minutes
- Cook Time: None
- Total Time: 0 hours
- Yield: Serves 4
- Category: Side Dish
- Method: No cooking
- Cuisine: Asian
Ingredients
Scale
- 4 cups fresh cucumbers, thinly sliced (about 2 medium cucumbers)
- 1/4 cup rice vinegar (unseasoned)
- 2 tbsp low-sodium soy sauce
- 1 tbsp sesame oil
- 1 tbsp brown sugar
- 1/2 tsp red pepper flakes (adjust to taste)
- 2 scallions, finely chopped
- 1 tbsp toasted sesame seeds (optional)
Instructions
- Wash the cucumbers thoroughly and slice them into thin rounds or half-moons.
- In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, brown sugar, and red pepper flakes. Adjust seasoning to taste.
- In a large mixing bowl, combine the sliced cucumbers with the dressing until evenly coated.
- Add chopped scallions and sprinkle with toasted sesame seeds for extra texture.
- Chill in the refrigerator for at least 30 minutes before serving to allow flavors to meld.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 70
- Sugar: 5g
- Sodium: 300mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg