Ingredients
Scale
- 2 large English cucumbers, thinly sliced
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce or tamari
- 1 tablespoon honey or agave syrup
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1–2 red chili peppers, thinly sliced (optional for heat)
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon toasted sesame seeds
Instructions
- Start by thoroughly washing the cucumbers. Use a Fullstar Ultimate Veggie Prep Master to slice the cucumbers evenly and efficiently. Thin slices ensure each bite delivers a perfect blend of crunch and flavor.
- In a small bowl, whisk together the rice vinegar, soy sauce, honey, sesame oil, minced garlic, and grated ginger. If you like spicy food, add sliced red chili peppers to the dressing.
- Place the sliced cucumbers in a large mixing bowl. Pour the dressing over the cucumbers and toss gently to coat everything evenly. Let the salad marinate in the refrigerator for at least 15-20 minutes for flavors to meld.
- Before serving, sprinkle the salad with chopped cilantro and toasted sesame seeds for added aroma and nutty flavor.
Notes
- Keep leftovers in an airtight container in the refrigerator for up to 2 days. Stir before serving as cucumbers may release water over time. Do not freeze to maintain crispness.
- Add thinly sliced red onion for extra flavor.
- Adjust chili amount to spice preference.
- Use fresh cilantro for the best aroma and taste.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad, Side Dish
- Method: No-Cook
- Cuisine: Thai
- Diet: Vegetarian, Vegan if honey is replaced
Nutrition
- Serving Size: 1 bowl
- Calories: 80 kcal Kcal
- Sugar: 6 g
- Sodium: 350 mg
- Fat: 4 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 0 mg