Description
A crisp and tangy cucumber salad featuring rice vinegar, sesame oil, and savory soy sauce. Light, refreshing, and perfect for hot days or pairing with grilled proteins.
Ingredients
2 large cucumbers, sliced
1/4 cup rice vinegar
2 tablespoons soy sauce (or tamari for gluten-free)
1 tablespoon sugar
1 tablespoon sesame oil
1 tablespoon toasted sesame seeds
2 tablespoons finely chopped scallions
1/2 teaspoon salt
Instructions
Slice cucumbers into thin rounds and place in a bowl.
In a small bowl, whisk together rice vinegar, soy sauce, sugar, sesame oil, and salt until sugar dissolves.
Pour dressing over cucumbers and toss gently to coat.
Sprinkle with sesame seeds and scallions.
Chill for 10-15 minutes before serving to let flavors meld.
Notes
For gluten-free version, use tamari. Add chili flakes sparingly if mild heat is desired.
Substitute vegetable oil for sesame oil if needed. Store in airtight container for up to 2 days.
- Prep Time: 15
- Category: LUNCHES
- Method: Mixing
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 2g
- Sodium: 500mg
- Fat: 3g
- Saturated Fat: 0.5g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg