Description
A light, crisp salad that is perfect as a side for grilled foods or rice, with tangy flavors from rice vinegar and sesame oil.
Ingredients
Scale
- 2 cups sliced fresh cucumbers (approx. 2 medium cucumbers)
- 3 tbsp rice vinegar (unseasoned)
- 1 tbsp sesame oil (toasted preferred)
- 2 tbsp low-sodium soy sauce
- 1 tsp granulated sugar
- 1 tbsp toasted sesame seeds
- 2 green onions, thinly sliced
- Optional: pinch of chili flakes
Instructions
- Wash the cucumbers thoroughly and slice them thinly into rounds.
- In a small bowl, whisk together rice vinegar, soy sauce, sugar, and sesame oil until well combined.
- Add sliced green onions and optional chili flakes to the dressing mixture; stir gently.
- Pour the dressing over the sliced cucumbers in a large bowl and toss until evenly coated.
- Cover and chill in the refrigerator for at least 30 minutes to allow flavors to meld.
- Just before serving, sprinkle with toasted sesame seeds for added crunch.
Notes
Serve cold as a side for rice, noodles, or grilled meat. Can be stored in an airtight container for 2 to 3 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 6g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
Keywords: cucumber salad, Asian salad, refreshing salad, healthy side dish, quick recipes