Description
A refreshing Asian-inspired cucumber salad with a flavorful sesame vinegar dressing.
Ingredients
Scale
- 2 large English cucumbers, thinly sliced
- 2 green onions, thinly sliced
- 2 tablespoons rice vinegar
- 1 tablespoon toasted sesame oil
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon sugar
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1 clove garlic, finely minced
- 1 teaspoon grated fresh ginger
- 1 tablespoon toasted sesame seeds (for garnish)
- 1 tablespoon chopped fresh cilantro (for garnish)
- 1/2 teaspoon red pepper flakes (for garnish)
Instructions
- Place sliced cucumbers in a large bowl, sprinkle with sea salt and toss to combine. Let sit for 5 minutes to draw out excess moisture, then gently squeeze and drain off any liquid.
- In a small bowl, whisk together rice vinegar, sesame oil, soy sauce, sugar, minced garlic, grated ginger, and black pepper until the sugar fully dissolves.
- Add the dressing and sliced green onions to the cucumbers and toss gently to coat evenly.
- Transfer to a serving bowl and top with toasted sesame seeds, fresh cilantro, and red pepper flakes. Serve immediately or chill for 10 to 15 minutes to enhance flavor.
Notes
- Chilling the salad enhances the flavor.
- Adjust the amount of red pepper flakes to your heat preference.
Nutrition
- Serving Size: 1 serving
- Calories: 60
- Sugar: 2g
- Sodium: 150mg
- Fat: 4.5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg