Easy Asian Cucumber Salad
A refreshing side dish featuring crisp cucumbers and zesty flavors, perfect for busy nights or summer gatherings.
Ingredients
Main Ingredients
- 2 large large cucumbers Peeling is optional.
- 1/4 cup rice vinegar Can substitute with apple cider vinegar or white vinegar.
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon sugar Can use honey instead.
- 1/2 teaspoon garlic powder Fresh minced garlic works too.
- 1 tablespoon sesame seeds Toasted is best.
- 1-2 pieces fresh green onions, chopped
- to taste red pepper flakes or crushed chili Optional for some heat.
Instructions
Preparation
- Peel the cucumbers and slice them into half-moons or thin slices according to your preference.
- In a small bowl, combine the rice vinegar, soy sauce, sesame oil, sugar, and garlic powder. Stir until the sugar is dissolved.
- In a large bowl, toss the sliced cucumbers with the dressing until well coated. Add toasted sesame seeds, chopped green onions, and red pepper flakes if using.
- Let the salad chill in the refrigerator for 15-30 minutes to allow the flavors to meld. Serve cold.
Notes
Feel free to add other veggies like carrots or bell peppers for extra crunch. This salad can be made a day in advance, but avoid letting it sit too long to prevent cucumbers from becoming soggy.