Ingredients
Scale
- 2 large cucumbers, thinly sliced
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon honey or sugar
- 1 clove garlic, minced
- 1 teaspoon grated ginger
- 1 tablespoon toasted sesame seeds
- Fresh cilantro or green onions for garnish
Instructions
- Place sliced cucumbers in a bowl and set aside.
- In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, honey, garlic, and ginger.
- Pour the dressing over cucumbers and toss to coat evenly.
- Sprinkle with toasted sesame seeds and garnish with herbs.
- Serve immediately or refrigerate for 30 minutes before serving for extra flavor.
Notes
- You can add thinly sliced red chili for extra spice.
- Use fresh herbs for a more aromatic salad.
- This salad pairs well with grilled meats or as a light snack.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Method: No-cook, Toss
- Cuisine: Asian
- Diet: Vegan, Vegetarian, Gluten-Free
Nutrition
- Serving Size: 1 cup
- Calories: 50 Kcal
- Sugar: 4g
- Sodium: 200mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg