Asian Cucumber Salad
Chilled, flavorful, and incredibly fresh-tasting, this Asian cucumber salad is the perfect summer side dish.
Servings 4 servings
Calories 49kcal
Ingredients
Dressing:
- 1 tablespoon rice vinegar
- 1 tablespoon reduced sodium soy sauce or a gluten-free alternative
- 1 tablespoon sesame oil unrefined; toasted is the most flavorful
- ½ teaspoon fresh garlic minced
- ¼ teaspoon red pepper flakes
Salad:
- 2 English cucumbers large, thinly sliced; 1 pound
- ¼ cup cilantro chopped
Instructions
- In a salad bowl, whisk together the dressing ingredients (rice vinegar, soy sauce, sesame oil, garlic, and red pepper flakes).
- Add the sliced cucumbers and cilantro.
- Gently mix to coat the vegetables in the dressing.
- Cover and let the salad rest in the fridge for 30 minutes while you make the rest of your meal. Mix again and serve.
Video
Notes
- If you can't find seedless English cucumbers, it's OK to use regular cucumbers.
- A great way to vary this recipe is to add about ¼ cup of thinly sliced red onions.
- If you don't have rice vinegar on hand, it's OK to use white wine vinegar instead, but it's best not to use distilled white vinegar. It's too acidic.
- Two completely optional garnishes are red pepper flakes and toasted sesame seeds. They make the salad prettier, and the red pepper also adds a hint of spice.
- Like all cucumber salads, this one has the best flavor when allowed to sit a little and marinate. It is also best when served cold. So, do let it rest in the fridge for 30 minutes while you make the rest of your dinner. Then mix it one more time, and serve.
- You can keep the leftovers in an airtight container in the fridge for 2-3 days. Toss them gently before serving.
Nutrition
Serving: 0.25recipe | Calories: 49kcal | Carbohydrates: 4g | Protein: 1g | Fat: 3g | Sodium: 146mg | Fiber: 1g
