Easy Asian Cucumber Salad
A crisp and refreshing cucumber salad with explosive flavors of rice vinegar, soy sauce, and sesame oil, perfect for warm days or as a side dish.
Ingredients
Main Ingredients
- 1 large cucumber Use English or Persian cucumbers for a milder taste
- 1/4 cup rice vinegar Can substitute with white vinegar
- 2 tablespoons soy sauce Use tamari for a gluten-free option
- 1 tablespoon sesame oil Brings a warm nutty flavor
- 1 tablespoon sugar Honey or maple syrup can be used as alternatives
- 1 teaspoon sesame seeds For garnish
- 1 each green onion (scallion) Finely chopped to add freshness
Instructions
Preparation
- Slice the cucumber: Wash the cucumber and slice it thinly into rounds or half-moons.
- Prepare the dressing: In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, and sugar until well combined.
- Combine ingredients: Toss the cucumber slices in a large mixing bowl. Drizzle the dressing over the cucumbers and mix gently.
- Add green onions: Sprinkle in the chopped green onions and toss again.
- Chill: Place the salad in the fridge for 10-15 minutes to allow flavors to meld.
- Serve: Just before serving, sprinkle with sesame seeds.
Notes
For variations, add red pepper flakes for spice, proteins like chicken or tofu, or seasonal vegetables like carrots or bell peppers. Store leftovers in an airtight container in the fridge for up to two days.