Description
A refreshing and crunchy salad made with thinly sliced cucumbers and a flavorful Asian dressing.
Ingredients
Scale
- 1 ½ pounds English cucumbers, thinly sliced
- 1 teaspoon salt
- ¼ cup rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon sugar
- 1 teaspoon minced garlic
- 1 teaspoon grated fresh ginger
- 1 tablespoon sesame seeds
- 2 green onions, thinly sliced
- Fresh cilantro leaves for garnish (optional)
Instructions
- In a large bowl, combine the sliced cucumbers and salt. Toss to coat and let sit for about 15 minutes to draw out excess moisture.
- In a separate bowl, whisk together the rice vinegar, soy sauce, sesame oil, sugar, minced garlic, and grated ginger until the sugar is dissolved.
- After 15 minutes, drain any excess liquid from the cucumbers and pat them dry with paper towels.
- Pour the dressing over the cucumbers and toss to combine. Add the sesame seeds and green onions, mixing gently.
- Let the salad sit for at least 10 minutes before serving to allow the flavors to meld. Garnish with fresh cilantro if desired.
Notes
- For added crunch, include thinly sliced bell peppers or shredded carrots.
- Substitute honey for sugar for a different sweetness profile or use a sugar substitute for a low-calorie option.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 70
- Sugar: 1g
- Sodium: 500mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg