Ingredients
Scale
- 3 large cucumbers, thinly sliced
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon honey or agave syrup
- 1 teaspoon grated fresh ginger
- 2 cloves garlic, minced
- 1 tablespoon toasted sesame seeds
- 2 green onions, sliced
- Optional: sliced red chili or red pepper flakes for heat
Instructions
- Start by coating the cucumbers in a bit of salt and letting them sit for 10 minutes. Rinse under cold water and pat dry.
- In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, honey, grated ginger, and minced garlic until well combined. Add sliced red chili or red pepper flakes for heat if desired.
- Pour the dressing over the sliced cucumbers and toss gently to coat evenly. Let marinate for 10-15 minutes to meld flavors.
- Sprinkle with toasted sesame seeds and sliced green onions. Serve immediately or refrigerate for up to 2 hours. Pair with grilled meats or seafood for a complete meal.
Notes
- Coating the cucumbers with salt helps draw out excess moisture, ensuring a crisp texture.
- You can customize the spice level by adding more chili or red pepper flakes.
- For enhanced flavor, garnish with chopped peanuts or cashews before serving.
- Best enjoyed within 24 hours for optimal crunch and freshness.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Asian
- Diet: Vegan, Gluten-Free
Nutrition
- Serving Size: 1 cup
- Calories: 80 Kcal
- Sugar: 6g
- Sodium: 250mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg