Asian Cucumber Salad
Asian cucumber salad is a zippy version of the classic. Cool cucumbers meet a tangy, sweet and sour savory dressing for a perfect side dish.
Servings: 4
Calories: 69kcal
Ingredients
- 2 English cucumbers finely sliced
- 3/4 cup rice wine vinegar
- 1/4 cup water
- 1 tablespoon sugar
- 1 tablespoon soy sauce
- 3 cloves minced garlic
- 1 teaspoon sesame oil
- dash of red pepper flakes
- 1-2 tbsp sesame seeds
Instructions
- In a small bowl, whisk together the vinegar, water, sugar, soy sauce, garlic, oil, and red peppers flakes (if using) until evenly incorporated. Pour the dressing over the sliced cucumbers, tossing to coat.
- Let the cucumbers 'marinate', chilled, for about an hour.
- Before serving, sprinkle sesame seeds over top. Serve chilled,
Notes
Don't try to make this ahead of time to store because the longer these sit they will eventually turn into soggy Asian-flavored pickles. They're best used within 24 hours.
- If you don't want this salad to be quite as zesty, omit the red pepper flakes and reduce the amount of garlic.
- Don't make this too far ahead of time as the vinegar will break down the cucumbers.
- If these sit too long, they will eventually turn into Asian-flavored pickles.
- Add extra flavor with a little cilantro for garnish.
Nutrition
Calories: 69kcal | Carbohydrates: 10g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 257mg | Potassium: 249mg | Fiber: 1g | Sugar: 6g | Vitamin A: 158IU | Vitamin C: 5mg | Calcium: 52mg | Iron: 1mg