Crisp & Tangy Cucumber Bliss
A refreshing and flavorful Asian-inspired cucumber salad tossed in a tangy sesame-garlic dressing. Perfect as a side or appetizer.
Equipment
- Cutting Board
- Sharp Knife
- Mixing Bowl
- Colander
- Whisk
Ingredients
Main Ingredients
- 2 large English cucumbers thinly sliced
- 1 tsp salt for draining cucumbers
- 2 tbsp rice vinegar
- 1 tbsp low-sodium soy sauce
- 1 tbsp toasted sesame oil
- 1 tbsp honey or maple syrup
- 2 cloves garlic minced
- 1 tsp fresh ginger grated
- 1 tsp red pepper flakes adjust to taste
- 2 tbsp scallions chopped
- 1 tbsp toasted sesame seeds for garnish
Instructions
- Place the sliced cucumbers in a colander and sprinkle with salt. Toss gently and let sit for 15 minutes to draw out moisture.
- Rinse cucumbers with cold water and pat dry with paper towels. Transfer to a large mixing bowl.
- In a separate bowl, whisk together rice vinegar, soy sauce, sesame oil, honey, garlic, ginger, and red pepper flakes until well combined.
- Pour the dressing over the cucumbers and toss to coat evenly. Add scallions and gently mix.
- Sprinkle with toasted sesame seeds before serving.
Notes
For best results, let the salad chill in the fridge for 10 minutes before serving. Use English or Persian cucumbers for minimal seeds and maximum crunch.
Nutrition
Calories: 75kcalCarbohydrates: 9gProtein: 2gFat: 4gSaturated Fat: 0.5gSodium: 290mgPotassium: 180mgFiber: 1gSugar: 4gVitamin A: 6IUVitamin C: 10mgCalcium: 25mgIron: 0.7mg
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