Easy Asian Cucumber Salad for a Refreshing Crunchy Twist

Enjoy the refreshing Easy Asian Cucumber Salad, a vibrant dish combining cool cucumbers and savory sesame-soy dressing, perfect for any meal.

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Prep Time 15

Chilling Time 10

Total Time 25

Servings: 4 servings

Course: Salad

Cuisine: Asian

Calories: 60

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

2 medium Persian or English Cucumbers Peel if the skin is thick.
1 teaspoon Salt Enhances crunch.

For the Dressing

3 tablespoons Rice Vinegar Apple cider vinegar can be a substitute.
2 tablespoons Soy Sauce Use gluten-free tamari if needed.
1 tablespoon Sesame Oil Olive oil can be a replacement.
1 teaspoon Sugar Use keto sweetener for sugar-free version.
1 teaspoon Chili Oil or Red Pepper Flakes Adjust according to spice preference.

For the Garnish

1 tablespoon Sesame Seeds For added crunch.
1 clove Garlic (optional) Can be left out for milder flavor.

Equipment

Mixing Bowl
Whisk
Knife
Cutting board

Method

Preparation

Select fresh Persian or English cucumbers and slice them diagonally into thin pieces.
In a large mixing bowl, toss the cucumber slices with salt and let sit for 10-15 minutes.
Drain excess liquid, rinse the cucumber slices under cold water, and pat them dry.
In a separate bowl, whisk together rice vinegar, soy sauce, sesame oil, sugar, and chili oil or red pepper flakes.
Add the dried cucumber slices to the dressing and toss until evenly coated.
Sprinkle with sesame seeds and optional garlic, cover the bowl, and chill for 10 minutes.
Give the salad a gentle toss again before serving.

Nutrition

Serving: 1servingCalories: 60kcalCarbohydrates: 8gProtein: 2gFat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 300mgPotassium: 250mgFiber: 1gSugar: 2gVitamin A: 200IUVitamin C: 10mgCalcium: 20mgIron: 0.5mg

Notes

Store in an airtight container for up to 2 days. Best when fresh.

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