Description
A refreshing and crunchy Asian Cucumber Salad perfect for summer.
Ingredients
- 4 medium cucumbers
- 2 cloves garlic, finely minced
- 2 green onions, thinly sliced
- 1 tablespoon sesame seeds
- 1 teaspoon red pepper flakes, optional
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon honey or granulated sugar
- 1 teaspoon chili oil, optional
- 1 teaspoon freshly grated ginger
- 1 teaspoon lime juice, optional
Instructions
- Prepare the cucumbers by washing and drying them. Slice them thinly into rounds or lightly smash them with the flat side of a knife before cutting into bite-sized pieces.
- Remove excess moisture by placing the cucumbers in a bowl, sprinkling lightly with salt, and letting them sit for 10 minutes. Drain and pat dry with paper towels.
- Make the dressing by whisking together soy sauce, rice vinegar, sesame oil, honey, garlic, ginger, chili oil, and lime juice in a small bowl until well combined.
- Toss the salad by placing the cucumbers in a large bowl, pouring the dressing over them, and tossing until evenly coated.
- Add the toppings by sprinkling with sliced green onions, sesame seeds, and red pepper flakes if desired.
- Chill and serve by refrigerating for 15 minutes to allow the flavors to blend. Toss once more before serving.
Notes
- For extra crunch: Use firm cucumbers and keep them chilled before slicing.
- For a spicy kick: Add more chili oil or red pepper flakes.
- For balanced flavor: Adjust the honey and rice vinegar to your preferred sweetness and tanginess.
- For maximum flavor: Lightly smashing the cucumbers helps them absorb the dressing.
- Store in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 80
- Sugar: 5g
- Sodium: 600mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg