Description
A refreshing and tangy Asian Cucumber Salad combining crisp cucumbers, red onions, and a flavorful dressing made from rice vinegar, sesame oil, soy sauce, garlic, and ginger. This quick and easy salad is perfect as a light side dish or appetizer, delivering a perfect balance of sweet, savory, and spicy flavors with a delightful crunch.
Ingredients
Dressing
- ½ cup rice vinegar
- 2 tablespoons granulated sugar
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- 1 tablespoon minced garlic
- 1 tablespoon minced fresh ginger root
- 1 tablespoon sesame seeds
- 1 teaspoon red pepper flakes
Salad
- 2 cucumbers, halved lengthwise, seeded, and sliced
- ½ cup red onion, chopped
Instructions
- Prepare Dressing: In a large bowl, whisk together rice vinegar, granulated sugar, sesame oil, soy sauce, minced garlic, minced fresh ginger root, sesame seeds, and red pepper flakes until the mixture is well combined and the sugar is dissolved.
- Combine Salad Ingredients: Add the sliced cucumbers and chopped red onion to the bowl with the dressing. Toss everything thoroughly to ensure the vegetables are evenly coated with the flavorful dressing.
- Chill: Cover the bowl and refrigerate the salad for at least 2 hours before serving to allow the flavors to meld for a more vibrant taste.
Notes
- For added crunch and flavor, garnish with chopped fresh cilantro or green onions before serving.
- Adjust red pepper flakes according to your desired spice level.
- To make it vegan, ensure your soy sauce is without animal products (most are naturally vegan).
- Serve chilled as a refreshing side dish to grilled meats or Asian-inspired meals.
- Can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
