Description
A refreshing and tangy Asian cucumber salad that’s quick to make and perfect as a side dish.
Ingredients
Scale
- 2 medium cucumbers, thinly sliced
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon sugar
- 1 clove garlic, minced
- 1 teaspoon red pepper flakes
- 1 tablespoon toasted sesame seeds
Instructions
- In a bowl, combine rice vinegar, soy sauce, sesame oil, sugar, and minced garlic. Mix well.
- Add sliced cucumbers to the bowl and toss to coat evenly.
- Sprinkle red pepper flakes and toasted sesame seeds on top.
- Let the salad marinate in the fridge for at least 15 minutes before serving.
Notes
- For extra crunch, leave the cucumber skins on.
- Adjust red pepper flakes to your preferred spice level.
- Best served chilled.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
Nutrition
- Serving Size: 1/4 recipe
- Calories: 45
- Sugar: 3g
- Sodium: 300mg
- Fat: 2g
- Saturated Fat: 0.3g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg