Ingredients
Scale
- 2 cups sliced cucumbers (about 2 medium English cucumbers)
- 3 tbsp unseasoned rice vinegar
- 2 tbsp low-sodium soy sauce
- 1 tbsp sesame oil
- 1 tbsp honey or sugar (adjust to taste)
- 1 tbsp toasted sesame seeds
- 2 green onions, chopped
- 1/4 tsp chili flakes (optional)
Instructions
- Prepare the Cucumbers: Wash cucumbers thoroughly and slice them thinly (about 1/8 inch thick) using a knife or mandoline.
- Make the Dressing: In a small bowl, whisk together rice vinegar, soy sauce, honey or sugar, sesame oil, and optional chili flakes until combined. Taste and adjust sweetness if needed.
- Combine: In a large mixing bowl, add sliced cucumbers and chopped green onions. Drizzle the dressing over them and toss gently to coat.
- Add Crunch: Just before serving, sprinkle toasted sesame seeds over the salad.
- Chill: Let the salad sit in the refrigerator for at least 15-20 minutes to allow flavors to meld before serving.
- Prep Time: 10 minutes
- Cook Time: None
- Category: Side Dish
- Method: No cooking required
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 70
- Sugar: 6g
- Sodium: 200mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg