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–+ servings
Asian Cucumber Salad

Crisp Asian Cucumber Salad for a Refreshing Summer Boost

This Asian Cucumber Salad is a refreshing, vegan, and gluten-free dish perfect for summer gatherings.
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Prep Time 15 minutes
Chilling Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Salads
Cuisine: Asian
Calories: 80
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 pieces Fresh Cucumbers English cucumbers are recommended for less bitterness.
  • ¼ cup Green Onions Thinly sliced.
  • 2 tablespoons Sesame Seeds Toasted for enhanced flavor.
For the Dressing
  • ¼ cup Rice Vinegar Use unseasoned for best results.
  • 2 tablespoons Sesame Oil Toasted sesame oil adds more depth.
  • 2 tablespoons Soy Sauce Opt for low-sodium.
  • 1 tablespoon Sugar Granulated sugar or honey as alternatives.
  • to taste Chili Flakes Optional, adjust according to spice preference.

Equipment

  • mixing bowl
  • sharp knife
  • whisk
  • Salad tongs
  • Plastic Wrap

Method
 

Step-by-Step Instructions
  1. Wash the cucumbers under cool running water and slice thinly into rounds, about 1/8 inch thick.
  2. In a small bowl, whisk together rice vinegar, soy sauce, sugar, and sesame oil until sugar is dissolved.
  3. Add sliced green onions and chili flakes to the dressing, stir gently to combine.
  4. Pour dressing over cucumbers in a mixing bowl and toss gently until evenly coated.
  5. Cover with plastic wrap and refrigerate for at least 30 minutes.
  6. Before serving, give the salad another gentle toss and sprinkle toasted sesame seeds on top.

Nutrition

Serving: 1servingCalories: 80kcalCarbohydrates: 10gProtein: 2gFat: 4gSaturated Fat: 0.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gSodium: 200mgPotassium: 150mgFiber: 2gSugar: 4gVitamin A: 200IUVitamin C: 5mgCalcium: 30mgIron: 0.5mg

Notes

Best enjoyed fresh; avoid over-marinating the cucumbers for optimal crunch.

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