Ingredients
Scale
- 2 large cucumbers (preferably Persian or Kirby for crunch)
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon honey or agave syrup
- 1 clove garlic, minced
- 1 teaspoon grated fresh ginger
- 1 teaspoon red pepper flakes (adjust to taste)
- 1 tablespoon toasted sesame seeds
- Fresh cilantro for garnish (optional)
Instructions
- Wash the cucumbers thoroughly. Slice them thinly using a sharp knife or mandoline to ensure they absorb the flavorful dressing quickly. For a crunchier texture, cut into thin sticks.
- In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, honey, minced garlic, grated ginger, and red pepper flakes until well combined. This vibrant dressing is what makes the salad irresistibly zesty.
- In a large salad bowl, combine the sliced cucumbers with the dressing. Toss gently to coat evenly. Let sit for about 5 minutes to meld flavors.
- Sprinkle toasted sesame seeds and chopped fresh cilantro on top. Serve immediately or chill for a more refreshing experience. Best served cold.
Notes
- If not serving immediately, store in an airtight container in the refrigerator for up to 2 hours. Cucumbers may release water over time, so avoid storing longer for crisper results.
- For added flavor, include sliced green onions or a dash of chili oil before serving.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Asian
- Diet: Vegan, Gluten-Free
Nutrition
- Serving Size: 1 cup
- Calories: 50 Kcal
- Sugar: 3g
- Sodium: 350mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg