Description
A simple and refreshing Asian-inspired cucumber salad with a perfect balance of tangy, sweet, and spicy flavors.
Ingredients
Scale
- 2 large cucumbers, thinly sliced
- 2 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp sugar or honey
- 1 tsp chili oil
- 1/2 tsp red pepper flakes
- 1 tbsp sesame seeds
Instructions
- Add sliced cucumbers to a mixing bowl.
- In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, sugar, chili oil, and red pepper flakes.
- Pour dressing over cucumbers and toss until evenly coated.
- Sprinkle with sesame seeds and gently mix again.
- Serve immediately or chill for 10–15 minutes for extra flavor.
Notes
- For a spicier version, add more chili oil or red pepper flakes.
- Works well as a side dish or light appetizer.
- Best enjoyed fresh but can be refrigerated for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 90
- Sugar: 4g
- Sodium: 500mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg