This vibrant Asian Cucumber Salad is a delightful blend of crisp cucumbers, aromatic garlic, and a tangy dressing. Infused with the umami of soy sauce, the nuttiness of sesame oil, and a hint of heat from red pepper flakes, it's a refreshing side dish that complements a variety of meals. Perfect for summer gatherings or as a light appetizer, this salad is both nutritious and bursting with flavor.
Full Recipe:
2 medium cucumbers, thinly sliced
1 tablespoon rice vinegar
1 tablespoon low-sodium soy sauce
1 teaspoon sesame oil
1 clove garlic, minced
½ teaspoon red pepper flakes (adjust to taste)
½ teaspoon granulated sugar
2 tablespoons chopped green onions
Optional: 1 tablespoon chopped fresh cilantro
Prepare Cucumbers: Wash the cucumbers thoroughly. Using a sharp knife or mandoline, slice them thinly to ensure uniform texture.
Make Dressing: In a mixing bowl, combine the rice vinegar, soy sauce, sesame oil, minced garlic, red pepper flakes, and sugar. Whisk until the sugar is dissolved and the dressing is well-blended.
Combine Salad: Place the sliced cucumbers in a large serving bowl. Pour the dressing over the cucumbers and toss gently to coat each slice evenly.
Add Garnishes: Sprinkle the chopped green onions over the salad. If desired, add the chopped cilantro for an extra layer of freshness.
Chill and Serve: Cover the salad and refrigerate for at least 30 minutes before serving. This allows the flavors to meld and enhances the salad's refreshing taste.
Calories: Approximately 35 kcal
Protein: 1g
Fat: 2g
Carbohydrates: 5g
Fiber: 1g
Sugar: 2g
Sodium: 150mg