Description
A refreshing, crisp cucumber salad tossed in a tangy sesame-soy dressing with a touch of heat. Perfect as a side or light snack, it’s quick to make and packed with flavor.
Ingredients
Scale
- 2 large seedless cucumbers, thinly sliced
- 3 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 teaspoons granulated sugar
- 1 clove garlic, minced
- 1/2 teaspoon red pepper flakes
- 1 tablespoon toasted sesame seeds
- 2 green onions, thinly sliced
Instructions
- Slice the cucumbers thinly and place them in a bowl. Sprinkle with salt and let sit for 10 minutes to draw out moisture. Drain well.
- In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, sugar, minced garlic, and red pepper flakes until combined.
- Pour the dressing over the drained cucumbers. Add green onions and toasted sesame seeds.
- Toss everything together until the cucumbers are evenly coated.
- Chill in the refrigerator for at least 30 minutes before serving.
- Give it a final toss and serve cold with an extra sprinkle of sesame seeds if desired.
Notes
- For best texture, use seedless cucumbers and slice them thinly.
- Letting the cucumbers sit with salt prevents a watery salad.
- Adjust red pepper flakes to taste if you prefer it milder or spicier.
- This salad gets even better after a few hours in the fridge.
Nutrition
- Serving Size: 1 cup
- Calories: 78
- Sugar: 3g
- Sodium: 320mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
Keywords: Asian cucumber salad, quick vegan salad, sesame cucumber salad, healthy cucumber side, spicy cucumber salad