Description
Cool cucumber slices dance with zesty rice vinegar in this Asian cucumber salad, delivering a refreshing blend of crisp textures and tangy flavors. Crunchy and light, this quick side dish brings bright, simple elegance to your summer meal.
Ingredients
Scale
Vegetables:
- 3 cucumbers, medium
- 0.5 red onion, small
- 2 green onions
Dressing Ingredients:
- 3 tbsp rice vinegar
- 2 tbsp sesame oil
- 1 tbsp soy sauce
- 1 tsp honey
- 1 clove garlic
Garnish and Seasoning:
- 1 tbsp sesame seeds
- 0.25 tsp red pepper flakes
- 1 pinch salt
- 1 pinch black pepper
Instructions
- Thoroughly wash and pat dry cucumbers, then slice them into thin, uniform half-moons using a sharp knife.
- Finely dice red onion into delicate, translucent slivers to ensure even distribution throughout the salad.
- Chop green onions into fine rings, separating the white and green portions for layered flavor complexity.
- Mince garlic clove into ultra-fine pieces to release its aromatic essence into the dressing.
- Whisk rice vinegar, sesame oil, soy sauce, and honey in a medium bowl until the mixture becomes smooth and well-integrated.
- Add minced garlic to the dressing, stirring to incorporate its pungent notes throughout the liquid blend.
- Combine sliced cucumbers, red onion, and white parts of green onions in a serving bowl.
- Pour prepared dressing over the vegetable mixture, gently tossing to ensure complete and even coating.
- Sprinkle sesame seeds, red pepper flakes, salt, and black pepper over the salad for a final burst of texture and seasoning.
- Chill the salad for 15-20 minutes to allow flavors to meld and intensify before serving.
- Garnish with green onion tops just before serving for a fresh, vibrant presentation.
Notes
- Slice cucumbers extremely thin for maximum flavor absorption and delightful crunch.
- Toast sesame seeds beforehand to enhance their nutty, rich aroma and deepen the salad’s complexity.
- Adjust dressing sweetness by modifying honey quantity, catering to personal taste preferences.
- Use English cucumber for less seeds and more delicate texture if traditional cucumbers feel too watery.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Lunch, Appetizer, Snacks
- Method: Mixing
- Cuisine: Asian
Nutrition
- Serving Size: 4
- Calories: 60
- Sugar: 2g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg