Asian Cucumber Salad
Asian Cucumber Salad is a refreshing and vibrant dish that combines crisp English cucumbers with a tangy dressing of rice vinegar, soy sauce, and sesame oil. Topped with sesame seeds and scallions, this salad bursts with flavor and is perfect for summer picnics or family gatherings. Easy to prepare in just 15 minutes, it’s not only a delightful side but also a light meal in itself.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: No-Cook
- Cuisine: Asian
Ingredients
Scale
- 4 cups thinly sliced English cucumbers (about 2 large cucumbers)
- 3 tbsp rice vinegar
- 2 tbsp low-sodium soy sauce
- 1 tbsp sesame oil
- 1 tsp sugar
- 2 tbsp toasted sesame seeds
- 2 scallions, thinly sliced
- Red pepper flakes (optional)
Instructions
- Wash and thinly slice the English cucumbers.
- In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, sugar, and optional red pepper flakes.
- In a large bowl, toss the sliced cucumbers with the dressing until evenly coated.
- Sprinkle scallions and toasted sesame seeds over the top and gently mix.
- Chill in the refrigerator for at least 10 minutes before serving to allow flavors to meld.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 70
- Sugar: 2g
- Sodium: 380mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg