Asian Cucumber Salad
Crunchy, sweet, tangy, and loaded with big flavor, this Asian Cucumber Salad is an easy side dish that’s perfect with anything grilled!
Ingredients
- 4 English cucumbers, thinly sliced
- ½ cup rice vinegar
- 2 tablespoon soy sauce
- 2 ½ tablespoon sesame oil
- 5 teaspoons sugar
- ½ teaspoon salt
- ½ teaspoon red pepper flakes, adjust to taste
- 3 garlic cloves, minced
- 2-3 teaspoon grated ginger
- 3 tablespoon sesame seeds
- 4 green onions, thinly sliced
- ¼ cup peanuts, finely chopped
Instructions
- In a large bowl, combine the rice vinegar, soy sauce, sesame oil, sugar, salt, red pepper flakes, minced garlic, and grated ginger. Whisk until combined and the sugar is dissolved.
- Add the sliced cucumbers to the bowl and gently toss, until the dressing is distributed evenly. [We use a mandolin to thinly slice the cumbers.]
- Let the salad sit for at 10-15 minutes in the refrigerator, allowing the flavors to incorporate.
- Right before serving, sprinkle the salad with sesame seeds, green onions, and finely chopped peanuts. Toss to combine.
- Chill and serve!
Notes
Use a cucumber that has a thinner skin and is seedless. For example, the English cucumber does not need to be peeled.
Optional to leave out the red pepper flakes according to your preference for heat.
Nutrition Facts
Calories: 124kcal, Carbohydrates: 10g, Protein: 3g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 3g, Sodium: 405mg, Potassium: 302mg, Fiber: 2g, Sugar: 5g, Vitamin A: 255IU, Vitamin C: 6mg, Calcium: 67mg, Iron: 1mg