Ingredients
Scale
- 2 large cucumbers, thinly sliced
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon sugar
- 1 teaspoon grated ginger
- 1 clove garlic, minced
- 2 green onions, sliced
- 1 tablespoon sesame seeds
- Salt and pepper to taste
Instructions
- In a large bowl, combine the rice vinegar, soy sauce, sesame oil, sugar, grated ginger, and minced garlic. Whisk until the sugar is dissolved.
- Add the sliced cucumbers to the bowl and toss to coat them well in the dressing.
- Sprinkle in the sliced green onions and sesame seeds, then toss again to combine.
- Season with salt and pepper to taste.
- Let the salad sit for at least 10 minutes to allow the flavors to meld.
- Serve chilled or at room temperature, garnished with additional sesame seeds if desired.
Notes
- For extra crunch, you can add sliced bell peppers or carrot shavings.
- Adjust the sugar based on your taste preference; you can use honey or agave syrup as alternatives.
- This salad can be made a few hours ahead of time and stored in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 80
- Sugar: 3 g
- Sodium: 300 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 0 mg