Description
A refreshing salad with crisp cucumbers, sesame oil, and a zingy dressing that awakens the taste buds.
Ingredients
Scale
- 2 large English cucumbers, thinly sliced
- 2 green onions, thinly sliced
- 2 tablespoons rice vinegar
- 1 tablespoon toasted sesame oil
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon sugar
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1 clove garlic, finely minced
- 1 teaspoon grated fresh ginger
- 1 tablespoon toasted sesame seeds (for garnish)
- 1 tablespoon chopped fresh cilantro (for garnish)
- 1/2 teaspoon red pepper flakes (for garnish)
Instructions
- Prepare the cucumbers: Place the thinly sliced cucumbers in a large bowl. Sprinkle them with sea salt and toss gently to combine. Allow them to sit for about 5 minutes.
- Drain excess liquid: After 5 minutes, gently squeeze the cucumbers to release any trapped water before draining off the liquid.
- Whisk together the dressing: In a separate small bowl, whisk together the rice vinegar, sesame oil, soy sauce, sugar, minced garlic, grated ginger, and black pepper until the sugar has fully dissolved.
- Combine everything: Add the drained cucumbers and sliced green onions to the bowl with the dressing. Toss gently to coat all the ingredients evenly.
- Garnish and serve: Transfer the salad to a serving bowl. Top it off with toasted sesame seeds, fresh cilantro, and red pepper flakes. Chill for 10-15 minutes before serving.
Notes
For best results, prepare up to a day in advance and add garnishes just before serving.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No Cooking Required
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 90
- Sugar: 1g
- Sodium: 250mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg