Description
A vibrant salad that blends the crunch of cucumbers with a spicy-sweet marinade, perfect as a side dish or light main course.
Ingredients
Scale
- 2 large Cucumbers
- 1 tablespoon Sesame Oil
- 2 tablespoons Rice Vinegar
- 1 tablespoon Soy Sauce
- 1–2 teaspoons Chili Oil or Sriracha (to taste)
- 1 tablespoon Sugar
- 1 teaspoon Minced Garlic
- 1 teaspoon Grated Ginger
- 2 Green Onions, sliced
- Sesame Seeds (for garnish)
Instructions
- Wash the cucumbers under cold water and peel if desired.
- Slice cucumbers into thin rounds or half-moons.
- Sprinkle salt on cucumber slices and let sit for about 10 minutes.
- Combine sesame oil, rice vinegar, soy sauce, chili oil, sugar, minced garlic, and grated ginger in a bowl and whisk together.
- Gently squeeze excess moisture from cucumbers and add to the dressing.
- Toss in green onions and mix to combine.
- Refrigerate the salad for 15-30 minutes before serving.
- Garnish with sesame seeds before serving.
Notes
For a heartier salad, add shredded chicken, shrimp, or tofu. Adjust spice level to taste.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 80
- Sugar: 3g
- Sodium: 500mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Keywords: cucumber salad, Asian salad, spicy salad, healthy salad, vegan recipe