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–+ servings
Asian Cucumber Salad

Crisp and Zesty Asian Cucumber Salad for a Refreshing Bite

This Asian Cucumber Salad is a quick, refreshing dish that celebrates freshness with vibrant flavors.
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Prep Time 20 minutes
Chilling Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Salads
Cuisine: Asian
Calories: 80
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 medium English Cucumbers
  • 3 tablespoons Soy Sauce Tamari for gluten-free option
  • 2 tablespoons Rice Vinegar Can substitute with apple cider vinegar
  • 1 tablespoon Sugar Coconut sugar or honey as alternatives
  • 1 tablespoon Sesame Oil Olive oil can be a substitute
  • 1 tablespoon Sesame Seeds Toasted seeds enhance flavor
Optional Add-Ins
  • 1 cup Bell Peppers Diced for color and crunch
  • 1 cup Protein (Tofu/Chicken) Shredded for a filling option
  • 1 teaspoon Chili Flakes For a hint of heat

Equipment

  • Mixing Bowl
  • Mandoline or Knife

Method
 

Preparation Steps
  1. Wash the cucumbers thoroughly and slice them thinly, aiming for about 1/8-inch thickness.
  2. In a bowl, mix together soy sauce, rice vinegar, sugar, and sesame oil. Whisk until the sugar dissolves.
  3. Add the sliced cucumbers to the dressing and toss gently for 1-2 minutes.
  4. Sprinkle sesame seeds over the salad before serving.
  5. Serve immediately or chill in the refrigerator for 10-15 minutes before serving.

Nutrition

Serving: 1bowlCalories: 80kcalCarbohydrates: 9gProtein: 2gFat: 4gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 300mgPotassium: 250mgFiber: 2gSugar: 3gVitamin A: 200IUVitamin C: 10mgCalcium: 30mgIron: 0.5mg

Notes

Enhance flavor by allowing the salad to marinate for 10-15 minutes before serving.

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