Description
Light, refreshing, and bursting with flavor, this Asian cucumber salad is the ultimate side dish for any meal. Perfectly balanced with a tangy dressing, it’s sure to impress!
Ingredients
Scale
- 2 English cucumbers
- 3 tablespoons rice vinegar
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon toasted sesame oil
- ¼ cup fresh cilantro, chopped
- ½ teaspoon red pepper flakes
- 1 teaspoon sugar
- Salt and pepper to taste
Instructions
- Wash and thinly slice the cucumbers using a sharp knife or mandoline.
- In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, sugar, salt, and red pepper flakes until well combined.
- In a large mixing bowl, combine sliced cucumbers and chopped cilantro. Pour the dressing over them and toss gently until coated.
- Let the salad marinate for at least 15 minutes at room temperature or refrigerate if desired.
- Serve chilled, garnished with extra cilantro.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 60
- Sugar: 4g
- Sodium: 350mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: - For added crunch, consider including sliced radishes or sesame seeds. - Store leftovers in an airtight container for up to three days; no need to reheat.