Asian Cucumber Salad
Fresh, crunchy Asian Cucumber Salad tossed in a savory-sweet sesame dressing with garlic, soy, and rice vinegar. This quick, refreshing side dish is easy to make, packed with flavor, and perfect for weeknight dinners, BBQs, or healthy meal prep.
Servings 4 servings
Calories 67kcal
Ingredients
- 2 English cucumbers - 2 large English or 4 Persian cucumbers, thinly sliced
- 1 teaspoon salt
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon granulated sugar - or honey
- 1 teaspoon garlic grated - optional
- ½ teaspoon crushed red pepper flakes adjust to taste
- 1 teaspoon toasted sesame seeds
- 1 green onion thinly sliced
Instructions
- Toss the sliced cucumbers with the salt in a large colander. Let sit for 5–10 minutes to draw out excess moisture. Pat dry with a paper towel.
- Whisk the rice vinegar, soy sauce, sesame oil, sugar, garlic (if using), and red pepper flakes in a large bowl.
- Toss the cucumbers, green onion, and sesame seeds in the dressing, coating evenly.
- Serve immediately or chill for up to 2 hours for a more intense flavor.
Nutrition
Serving: 1serving | Calories: 67kcal | Carbohydrates: 7g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Sodium: 837mg | Potassium: 242mg | Fiber: 1g | Sugar: 4g | Vitamin C: 5mg | Calcium: 29mg | Iron: 1mg | Net Carbohydrates: 6g