Description
This refreshing Asian Cucumber Salad features crisp cucumbers, red onion, and vibrant vegetables tossed in a tangy, savory dressing. Perfect as a side dish for any meal, it’s naturally gluten-free, dairy-free, and low in calories, making it suitable for a variety of dietary preferences. Enjoy the balance of crunch, heat, and aromatics in every bite
Ingredients
- 2 medium cucumbers, thinly sliced
- 1/2 red onion, thinly sliced
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon sesame oil
- 1 tablespoon honey or maple syrup
- 1 teaspoon grated ginger
- 1 garlic clove, minced
- 1 teaspoon sesame seeds
- 1/4 teaspoon red pepper flakes (optional)
- Fresh cilantro for garnish (optional)
Instructions
- Begin by thinly slicing the cucumbers and red onion. A mandolin slicer works well for even, thin slices.
- In a large bowl, combine the sliced cucumbers and red onion.
- In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, honey (or maple syrup), grated ginger, minced garlic, and red pepper flakes, if using.
- Pour the dressing over the cucumbers and onions, then toss to combine, ensuring everything is evenly coated.
- Let the salad sit for about 10 minutes to allow the flavors to meld.
- Sprinkle sesame seeds and fresh cilantro over the salad before serving.
Notes
- This salad can be made ahead, but it’s best to add the sesame seeds and cilantro just before serving to preserve their freshness.
- For a spicier kick, increase the amount of red pepper flakes or add a splash of sriracha sauce.
- You can customize the salad by adding protein like grilled chicken, shrimp, or tofu for a more substantial meal.
- Prep Time: 10min
- Category: Appetizer
- Method: No-Cook
- Cuisine: Asian
