Easy Asian Cucumber Salad
Easy Asian Cucumber Salad is a refreshing and vibrant dish that captures the essence of summer in each bite. Crisp cucumbers are tossed in a tangy dressing made from rice vinegar, soy sauce, and sesame oil, enhanced with fresh herbs. Perfect as a side dish for barbecues or as a light meal on its own, this salad is not only easy to prepare but also visually stunning, making it an ideal addition to any gathering.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: Serves 4
- Category: Salad
- Method: No-Cooking
- Cuisine: Asian
Ingredients
Scale
- 2 large English cucumbers, thinly sliced
- 3 tbsp unseasoned rice vinegar
- 2 tbsp low-sodium soy sauce
- 1 tsp toasted sesame oil
- 1 tsp sugar
- ½ tsp chili flakes (adjust for heat preference)
- ¼ cup fresh cilantro or mint, chopped
Instructions
- Wash and pat dry the cucumbers. Slice them thinly using a sharp knife or mandoline slicer.
- In a bowl, whisk together rice vinegar, soy sauce, sesame oil, sugar, and chili flakes until well combined.
- Add the sliced cucumbers to the dressing and toss gently until evenly coated. Let sit for 10 minutes to absorb flavors.
- Sprinkle freshly chopped herbs on top before serving. Enjoy chilled or at room temperature.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 60
- Sugar: 3g
- Sodium: 250mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: For added crunch, sprinkle sliced radishes or shredded carrots into the salad. Customize with proteins like grilled shrimp or tofu for a heartier dish. Store leftovers in an airtight container in the refrigerator for up to three days; dress just before serving.