Ingredients
Scale
- 2 large cucumbers (preferably English or Persian for fewer seeds)
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce or tamari for gluten-free options
- 1 teaspoon sesame oil
- 1 teaspoon honey or agave syrup
- 1 clove garlic, minced
- 1 teaspoon grated fresh ginger
- 1 tablespoon toasted sesame seeds
- Optional: chopped fresh cilantro or green onions for garnish
Instructions
- Start by washing your cucumbers thoroughly. Slice them super thin or julienne using a vegetable spiralizer or mandoline for authentic and crisp texture.
- In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, honey, garlic, and ginger until well combined.
- Combine the sliced cucumbers with the dressing in a large bowl. Toss gently to coat every piece evenly.
- Refrigerate for about 5-10 minutes for best flavor, or serve immediately for maximum crunch.
- Sprinkle toasted sesame seeds and chopped herbs over the salad. Serve promptly or store in an airtight container in the fridge for later.
Notes
- For an even quicker prep, use a vegetable spiralizer or mandoline to slice cucumbers.
- Optional toppings include chopped peanuts, shredded carrots, or sliced chili peppers for extra flavor.
- This salad stays fresh in the refrigerator for up to 2 days. Drain excess water before serving if necessary.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Salad, Side Dish
- Method: No-Cook
- Cuisine: Asian
- Diet: Vegan, Gluten-Free
Nutrition
- Serving Size: 1 bowl (about 1 cup)
- Calories: 60 kcal Kcal
- Sugar: 4 g
- Sodium: 300 mg
- Fat: 3.5 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 0 mg