Crunchy Asian Cucumber Salad That Brightens Your Plate

This Asian Cucumber Salad is a vibrant blend of flavors that’s quick and easy to make for any occasion.

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Prep Time 13

Marination Time 10

Total Time 23

Servings: 4 portions

Course: Salad

Cuisine: Asian

Calories: 80

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

2 stalks Green onion Chopped; chives can be a substitute.

For the Dressing

1 tablespoon Granulated white sugar Balances savory elements.
2 cloves Garlic Crushed; for best taste.
3 tablespoons Soy sauce Can substitute with gluten-free coconut aminos.
2 tablespoons Rice vinegar Apple cider vinegar works as an alternative.
1 tablespoon Chinese chili oil Adjust for spice tolerance.
1 teaspoon Sesame oil Use toasted for enhanced flavor.
1 teaspoon Salt Be mindful of amount to prevent over-salting.

For the Garnish

1 tablespoon Sesame seeds Toasted can deepen flavor.

Equipment

Cutting Board
Sharp knife
Large bowl

Method

Preparation Steps

Gather all ingredients and equipment. Wash cucumbers under cold water.
Combine granulated sugar, sesame seeds, crushed garlic, and chopped green onions in a bowl. Add soy sauce, rice vinegar, chili oil, and sesame oil, whisk until smooth.
Cut cucumbers, using chopsticks to create accordion-style cuts.
Place cucumbers in the bowl with dressing, sprinkle with salt, and massage them. Let sit for 8-10 minutes.
Rinse cucumbers under cold water, pat dry, and toss back into the dressing.
Marinate for at least 10 minutes, then serve.

Nutrition

Serving: 1portionCalories: 80kcalCarbohydrates: 8gProtein: 1gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 400mgPotassium: 200mgFiber: 1gSugar: 2gVitamin A: 50IUVitamin C: 10mgCalcium: 20mgIron: 0.5mg

Notes

For a more robust flavor, marinate for 30 minutes and use fresh ingredients for maximum taste.

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