Description
A refreshing and tangy Asian-inspired cucumber salad made in just 5 minutes. Perfect as a side dish or light snack.
Ingredients
Scale
- 2 large cucumbers, thinly sliced
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 1 clove garlic, minced
- 1 teaspoon red pepper flakes (optional)
- 1 tablespoon sesame seeds
- 2 green onions, thinly sliced
Instructions
- Thinly slice the cucumbers and place them in a bowl.
- In a small bowl, mix soy sauce, rice vinegar, sesame oil, sugar, and minced garlic.
- Pour the dressing over the cucumbers and toss to coat evenly.
- Sprinkle with red pepper flakes (if using), sesame seeds, and sliced green onions.
- Serve immediately or refrigerate for 10-15 minutes before serving.
Notes
- For extra crunch, use English or Persian cucumbers.
- Adjust red pepper flakes to control spice level.
- Best served fresh but can be stored in the fridge for up to 24 hours.
Nutrition
- Serving Size: 1 cup
- Calories: 60
- Sugar: 3g
- Sodium: 420mg
- Fat: 3g
- Saturated Fat: 0.4g
- Unsaturated Fat: 2.4g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg