Asian Cucumber Salad
A refreshing and zesty salad featuring crisp cucumbers and a flavorful dressing, perfect as a side dish or light meal.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No Cooking Required
- Cuisine: Asian
- Diet: Vegan
Ingredients
Scale
- 2 large cucumbers
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon sugar
- 1 clove garlic, minced
- 1 teaspoon grated ginger
- 2 green onions, sliced
- Sesame seeds for garnish
- Salt and pepper to taste
Instructions
- Slice the cucumbers thinly and place them in a large bowl.
- Whisk together the rice vinegar, soy sauce, sesame oil, sugar, minced garlic, and grated ginger in a separate bowl.
- Pour the dressing over the sliced cucumbers and gently mix to coat.
- Add the sliced green onions and season with salt and pepper to taste.
- Let the salad marinate in the refrigerator for at least 15 minutes.
- Serve chilled, topped with sesame seeds.
Notes
This salad is best enjoyed fresh but can be stored in an airtight container for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 90
- Sugar: 2g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
Find it online: https://www.thestationrecipes.com/asian-cucumber-salad/