Description
A light, crisp Asian-inspired cucumber salad featuring a perfect balance of sweet, sour, and umami flavors. This refreshing dish makes an excellent side for spicy meals or summer gatherings.
Ingredients
Scale
- 2 English cucumbers, thinly sliced
- 1/2 teaspoon salt
- 3 tablespoons rice vinegar
- 2 teaspoons sesame oil
- 1 tablespoon soy sauce
- 1 teaspoon honey
- 1 tablespoon toasted sesame seeds
- 2 green onions, finely chopped
- Optional: 1/4 teaspoon red pepper flakes
Instructions
- Slice cucumbers thinly and place in a colander. Sprinkle with salt, toss gently, and let drain for 10 minutes.
- Meanwhile, whisk together rice vinegar, sesame oil, soy sauce, and honey in a bowl.
- Pat cucumbers dry with paper towels and place in a serving bowl.
- Pour dressing over cucumbers, add sesame seeds and green onions. Toss to combine.
- Chill for 30 minutes before serving. Garnish with red pepper flakes if desired.
Notes
- For best results, use English cucumbers as they contain fewer seeds and less water
- Can be made up to 4 hours ahead and stored in the refrigerator
- Adjust seasoning to taste before serving
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 85
- Sugar: 5g
- Sodium: 380mg
- Saturated Fat: 4.5g
- Carbohydrates: 10g
- Fiber: 1.5g
- Protein: 2g