Description
This Asian cucumber salad is a vibrant, crunchy delight bursting with flavor. Perfect for hot summer days, picnics, or as a light snack.
Ingredients
- Fresh cucumbers
- Rice vinegar
- Low-sodium soy sauce
- Sesame oil
- Fresh ginger
- Sugar
- Green onions
- Toasted sesame seeds
Instructions
- Wash and thinly slice fresh cucumbers.
- Place the slices in a colander, sprinkle with salt, and let sit for 15 minutes to draw out excess moisture.
- In a bowl, whisk together rice vinegar, soy sauce, sesame oil, grated ginger, and sugar until well combined.
- Combine drained cucumbers with the dressing mixture in a large bowl and toss gently.
- Garnish with chopped green onions and toasted sesame seeds; give it one final toss.
- Refrigerate for at least 30 minutes before serving to maximize flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 60
- Sugar: 3g
- Sodium: 300mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg