Cucumber Salad
A crisp and refreshing cucumber salad that's quick to prepare and perfect for weeknight meals.
Ingredients
Main Ingredients
- 2 large large cucumbers Use seedless cucumbers if possible.
- 2 tablespoons rice vinegar Can substitute with apple cider vinegar or white wine vinegar.
- 1 tablespoon soy sauce Use tamari for gluten-free.
- 1 teaspoon sesame oil Toasted sesame oil is preferred.
- 1 teaspoon chili oil Adjust to taste for desired heat.
- 1 tablespoon sugar Can be replaced with honey for a lighter touch.
- 1 clove garlic, minced Fresh garlic is recommended for the best flavor.
- 1 teaspoon sesame seeds Toast for enhanced flavor.
- 1 stalk green onion, chopped Can substitute with chives for a milder onion flavor.
- Salt to taste Use caution as soy sauce adds saltiness.
Instructions
Preparation
- Slice cucumbers thinly and place them in a large bowl.
- Pat the slices dry if they look wet after slicing to keep the salad crisp.
- In a separate bowl, mix together rice vinegar, soy sauce, sesame oil, chili oil, sugar, and minced garlic until the sugar dissolves.
- Pour the dressing over the cucumbers and toss to coat evenly.
- Sprinkle with sesame seeds and chopped green onion.
- Season with salt to taste.
- Let it sit for 10 minutes for flavors to meld, then serve chilled or at room temperature.
Notes
For extra crunch, consider patting cucumbers dry before mixing. Store leftovers with dressing separate to maintain texture.
Nutrition
Serving: 1gCalories: 50kcalCarbohydrates: 8gProtein: 1gFat: 3gSaturated Fat: 0.5gSodium: 300mgFiber: 1gSugar: 4g
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