Cucumber Asian salad is made with English cucumbers tossed in a sweet soy vinegar dressing for a cool-crisp side dish that’s full of flavor.
Keep leftover Asian cucumber salad covered in the refrigerator for up to two days. Stir and drain (if necessary) before serving again.
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Asian cucumber salad is a crisp, refreshing side dish with salted cucumbers tossed in a tangy-sweet sesame soy dressing, chilled to perfection.
In a colander, toss the cucumber slices with salt and let them sit at room temperature for 15 minutes. Rinse in cold water and pat dry.
In a medium bowl, whisk together rice vinegar, soy sauce, sugar, sesame oil, garlic, and red pepper flakes if using.
Add the cucumbers and green onions to the dressing and toss well to coat.
Refrigerate for at least 30 minutes before serving. Garnish with sesame seeds and serve.
Toast the sesame seeds in a dry skillet for a minute or two until golden to enhance their flavor.
For added crunch, you can mix in thinly sliced radishes or carrots.
This salad keeps well in the fridge for up to two days. Drain any excess liquid before serving.
Calories: 43 | Carbohydrates: 5g | Protein: 1g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 838mg | Potassium: 151mg | Fiber: 1g | Sugar: 2g | Vitamin A: 176IU | Vitamin C: 3mg | Calcium: 39mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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