Description
A refreshing and crunchy Asian cucumber salad with a tangy dressing, perfect as a side dish or light meal.
Ingredients
- 2 large cucumbers, thinly sliced
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon sugar
- 1 teaspoon chili flakes or chili oil
- 1 teaspoon grated ginger
- 1 garlic clove, minced
- Salt to taste
- Sesame seeds and green onions for garnish
Instructions
- In a large bowl, start by combining the rice vinegar, soy sauce, sesame oil, sugar, chili flakes, ginger, garlic, and salt.
- Add the sliced cucumbers to the dressing and toss well to ensure they are evenly coated.
- Allow the salad to sit for at least 15 minutes—this resting time helps the flavors merge beautifully.
- Serve chilled or at room temperature, garnishing with sesame seeds and sliced green onions for an appealing finish.
Notes
For best results, use English cucumbers and allow the salad to marinate for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Asian