Description
A refreshing, tangy, and crisp Asian Cucumber Salad with sesame, soy, and ginger.
Ingredients
Scale
2 English cucumbers
2 tbsp soy sauce or tamari
1 tbsp rice vinegar
1 tsp sesame oil
1 tsp honey or maple syrup
1 garlic clove, minced
1 tsp fresh ginger, grated
1 tbsp sesame seeds
2 scallions, sliced
Red pepper flakes (optional)
Instructions
1. Wash and thinly slice cucumbers.
2. Whisk together soy sauce, vinegar, sesame oil, honey, garlic, and ginger.
3. Toss cucumbers with dressing.
4. Top with sesame seeds, scallions, and red pepper flakes.
5. Chill for 10 minutes before serving.
Notes
Best served fresh within 24 hours.
Adjust spice level to taste.
Try flavor variations for different cuisines.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 70
- Sugar: 3g
- Sodium: 320mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: Asian Cucumber Salad, cucumber side dish, quick vegan salad