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Asian Cucumber Salad

A refreshing and crunchy salad that balances sweet, salty, and sour flavors, perfect as a side dish or a light meal.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Asian
Calories: 50
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 cups sliced cucumbers Persian or English cucumbers are recommended.
  • 3 tablespoons rice vinegar Use for tanginess.
  • 2 tablespoons soy sauce Adds umami flavor.
  • 1 tablespoon sesame oil For a nutty aroma.
  • 1 tablespoon honey or sugar To add a hint of sweetness.
Optional Add-ins
  • 1/2 cup sliced radishes For added crunch.
  • 2 tablespoons sesame seeds For nutty flavor.
  • 1/4 cup chopped fresh herbs (cilantro or mint) To enhance freshness.

Method
 

Preparation
  1. Thinly slice the cucumbers using a sharp knife or a mandoline slicer.
  2. In a large mixing bowl, combine the rice vinegar, soy sauce, sesame oil, and honey/sugar.
  3. Add the sliced cucumbers to the bowl and toss to coat in the dressing.
Serving
  1. Garnish with radishes, sesame seeds, and herbs if desired.
  2. Serve immediately or refrigerate for up to 2 days.

Notes

You can prepare cucumbers and dressing ahead of time for convenience. Store any leftover dressing separately to avoid soggy cucumbers.