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Asian Cucumber Salad

A refreshing and vibrant salad featuring thinly sliced cucumbers and a savory-sweet dressing, perfect for warm days.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Asian
Calories: 80
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 medium Cucumbers Fresh and firm for the best texture
  • 3 tablespoons Rice vinegar
  • 2 tablespoons Soy sauce Low-sodium option can be used
  • 2 tablespoons Sesame oil
  • 1 clove Garlic Minced; can be mashed for a stronger flavor
  • 1/4 teaspoon Red pepper flakes Adjust to taste for more or less heat
  • 1 teaspoon Sugar Adjust sweetness to taste
  • 1/2 teaspoon Salt
  • 1 tablespoon Sesame seeds For garnish

Method
 

Preparation
  1. Begin by thinly slicing the cucumbers and placing them in a mixing bowl.
  2. In a separate bowl, whisk together the rice vinegar, soy sauce, sesame oil, minced garlic, red pepper flakes, sugar, and salt until well combined.
  3. Pour the dressing over the cucumbers and toss gently to coat all slices evenly.
  4. Let the salad sit for at least 15 minutes to allow the flavors to meld.
  5. Serve the salad chilled, garnished with sesame seeds.

Notes

Store in an airtight container in the refrigerator for up to three days. For best texture, avoid freezing the salad.