Asian Cucumber Salad
Asian Cucumber Salad is a zesty, refreshing dish that brings together crisp cucumbers and a tangy dressing, making it the perfect accompaniment for summer barbecues or a light lunch. With its vibrant colors and delightful crunch, this salad not only tantalizes your taste buds but also elevates any meal with minimal effort. Whether enjoyed on its own or paired with grilled meats, this easy recipe is sure to impress guests and become a staple in your kitchen.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: Serves approximately 4
- Category: Side Dish
- Method: No Cooking Required
- Cuisine: Asian
Ingredients
Scale
- 2 medium English cucumbers, thinly sliced
- 3 tablespoons rice vinegar
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon granulated sugar
- 3 scallions, thinly sliced
- 1 tablespoon toasted sesame seeds
Instructions
- Wash and thinly slice the cucumbers (about 1/8 inch thick).
- In a bowl, whisk together rice vinegar, soy sauce, sesame oil, sugar, and salt to taste.
- Add sliced cucumbers to the dressing and toss until well coated.
- Stir in sliced scallions.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld.
- Serve chilled, garnished with toasted sesame seeds.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 70
- Sugar: 4g
- Sodium: 490mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: - For added crunch and color, consider mixing in cherry tomatoes or bell peppers. - Adjust the sweetness of the dressing by varying the amount of sugar. - Leftovers can be stored in an airtight container for up to two days; drain excess liquid before serving.