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Asian Cucumber Salad

A quick and refreshing salad perfect for hot summer days, combining crunchy cucumbers with a zesty dressing.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Asian, Japanese
Calories: 80
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 cups sliced cucumbers (preferably Persian or English) Use fresh cucumbers for the best flavor.
Dressing
  • 1/4 cup rice vinegar Can substitute with white vinegar or apple cider vinegar.
  • 2 tablespoons soy sauce
  • 1 tablespoon sugar Can substitute with honey for a different sweetness.
  • 1 tablespoon sesame oil Add more for bolder flavor.
  • 1 pinch salt
  • 1 clove garlic, minced Freshly minced is best, or use garlic powder.
Optional Toppings
  • 2 tablespoons sesame seeds For garnish.
  • 2 tablespoons thinly sliced green onions For garnish.
  • 1 teaspoon chili flakes Optional, for added heat.

Method
 

Preparation
  1. Slice the cucumbers thinly and place them in a large bowl.
  2. In a small bowl, mix together rice vinegar, soy sauce, sugar, sesame oil, salt, and minced garlic.
  3. Pour the dressing over the cucumbers and toss to combine.
  4. Let the salad sit in the fridge for about 5 minutes to enhance the flavor.
  5. Optionally, sprinkle sesame seeds, sliced green onions, and chili flakes before serving.

Notes

This salad is best served chilled. Feel free to customize with additional ingredients like herbs or other vegetables.