Asian Cucumber Salad
This Asian Cucumber Salad is crisp, tangy, and ready in minutes. A perfect, easy side dish for any meal.
Servings: 8 servings
Ingredients
- ½ cup rice vinegar
- 2 tablespoons granulated sugar
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- 1 tablespoon minced garlic
- 1 tablespoon minced fresh ginger root
- 1 tablespoon sesame seeds
- 1 teaspoon red pepper flakes
- 2 cucumbers halved lengthwise, seeded, and sliced
- ½ cup red onion chopped
Instructions
- In a large bowl, whisk together rice vinegar, sugar, sesame oil, soy sauce, garlic, ginger, sesame seeds, and red pepper flakes until well combined.½ cup rice vinegar, 2 tablespoons granulated sugar, 1 tablespoon sesame oil, 1 tablespoon soy sauce, 1 tablespoon minced garlic, 1 tablespoon minced fresh ginger root, 1 tablespoon sesame seeds, 1 teaspoon red pepper flakes
- Add cucumbers and red onion. Mix well until everything is evenly coated.2 cucumbers, ½ cup red onion
- Refrigerate for at least 2 hours before serving.
Notes
🥡 STORAGE
- Store in an airtight container in the refrigerator for up to 3 days
- Keep Covered to maintain freshness
♨️ REHEATING
- Not Applicable for this recipe
- Serve chilled for best results
❄️ FREEZING
- Freezing is not recommended due to texture changes
💡 TIPS FOR BEST RESULTS
- Slice the cucumbers evenly for best texture
- Chill Fully before serving for the best flavor
- Adjust the seasoning to taste before serving
🍳 ALTERNATE COOKING METHODS
- None
♻️ LEFTOVERS
- Use As a topping for rice bowls
- Add to wraps or sandwiches for crunch
📝 NOTES
- The flavors improve as the salad sits
- Best enjoyed within 1-2 days for optimal texture
Nutrition
Calories: 53kcal | Carbohydrates: 7g | Protein: 1g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 132mg | Potassium: 139mg | Fiber: 1g | Sugar: 5g | Vitamin A: 129IU | Vitamin C: 3mg | Calcium: 27mg | Iron: 0.5mg
