Asian Cucumber Salad
A refreshing and crunchy salad perfect for summer, bursting with flavor and easy to prepare.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
- Diet: Vegetarian
Ingredients
Scale
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 3 teaspoons sesame oil
- 1 teaspoon red pepper flakes
- 4 cups English cucumbers (sliced)
- 1 cup red onion (sliced)
- 2 tablespoons sesame seeds (toasted)
Instructions
- Prepare the dressing by whisking together soy sauce, rice vinegar, honey, sesame oil, and red pepper flakes in a medium bowl.
- Slice the English cucumbers thinly and place in a large mixing bowl. Slice the red onion and add it as well.
- Combine the sliced cucumbers and onions in the bowl until mixed well.
- Dress the vegetables with the prepared dressing, ensuring they are evenly coated.
- Let the salad chill in the fridge for about 15-30 minutes to enhance the flavors.
- Serve by sprinkling the toasted sesame seeds on top for added crunch.
Notes
This salad can be modified with proteins, fruits, or fresh herbs for added flavor. Store leftovers in the fridge for 2-3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 80
- Sugar: 4g
- Sodium: 400mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Keywords: cucumber salad, Asian salad, refreshing salad, summer salad, healthy salad