Description
A quick and refreshing cucumber salad with a tangy soy-rice dressing, perfect for warm days and potlucks.
Ingredients
Scale
- 2 large cucumbers
- 1 teaspoon salt
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon sugar
- 1 garlic clove, minced
- 1 tablespoon sesame seeds
- 2 green onions, sliced
Instructions
- Cut the cucumbers in half lengthwise and then into bite-sized pieces. Sprinkle with salt and let sit for 10 minutes to draw out excess water.
- In a separate bowl, whisk together rice vinegar, soy sauce, sesame oil, sugar, and minced garlic until the sugar dissolves and the dressing looks glossy.
- Drain the cucumbers and pat them dry. Add to the vinegar mixture and toss gently until evenly coated.
- Sprinkle sesame seeds and sliced green onions over the salad. Toss lightly and serve immediately, or chill for 10–15 minutes to let flavors meld.
Notes
For best texture, store dressing separately and toss just before serving. Use firm cucumbers for crunch.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 75
- Sugar: 2g
- Sodium: 520mg
- Fat: 4.6g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.1g
- Trans Fat: 0g
- Carbohydrates: 6.5g
- Fiber: 1g
- Protein: 1.5g
- Cholesterol: 0mg