Description
This salad is easy to prepare, and the combination of rice vinegar, soy sauce, and sesame oil brings out an irresistible tangy and savory taste. Whether you’re hosting a gathering or just looking for a quick, light side dish, this Asian cucumber salad is sure to become a favorite.
Ingredients
Scale
- 2 large cucumbers, thinly sliced
- 1/4 cup rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 1 teaspoon fresh ginger, grated
- 1 clove garlic, minced
- 1 tablespoon sesame seeds
- 2 tablespoons green onions, sliced
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Prepare the Cucumbers: Start by thinly slicing the cucumbers. You can use a mandoline for uniformly thin slices, or a sharp knife if you prefer thicker slices. Place the cucumbers in a large bowl and set aside.
- Make the Dressing: In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, honey, grated ginger, and minced garlic. Make sure the honey is fully dissolved to create a smooth and flavorful dressing.
- Combine: Pour the dressing over the sliced cucumbers and gently toss to coat all the cucumber slices evenly. Ensure every piece is well-coated for the best flavor.
- Garnish: Sprinkle the salad with sesame seeds, sliced green onions, and red pepper flakes if you like a bit of spice.
- Marinate: Let the salad sit in the refrigerator for at least 15 minutes before serving. This allows the cucumbers to absorb the dressing, enhancing the overall flavor.
- Serve: Once chilled, give the salad one final toss and serve it fresh.
Notes
- Vegan Alternative: Substitute honey with maple syrup or agave nectar for a vegan-friendly version.
- Customizable: Feel free to customize this salad with additional vegetables like shredded carrots or thinly sliced radishes to add color and extra crunch.