Description
Looking for a refreshing and vibrant side dish? This Crunchy Cucumber Salad is the answer! With its cool, crisp texture and a perfect harmony of salty, sweet, and tangy flavors, it’s ideal for potlucks, BBQs, or simply as a light snack during hot summer days. This gluten-free and vegan salad is quick to prepare and visually appealing, making it a must-try addition to your meals. Enjoy the satisfying crunch of fresh cucumbers tossed in a delightful dressing that will make your taste buds dance!
Ingredients
Scale
- 11.6 oz cucumber (1 large)
- 0.7 oz spring onion (3 stalks)
- 0.1 oz ginger (1/2 Tbsp grated)
- 1 Tbsp soy sauce
- 1 Tbsp sesame oil
- 1 Tbsp brown sugar
- 1/2 Tbsp rice vinegar
- Optional garnishes: sesame seeds, chili powder, chili paste
Instructions
- Wash and dry the cucumber. Thinly slice it using a sharp knife or mandoline.
- Place sliced cucumbers in a colander, sprinkle with salt, and let them drain for about 30 minutes to reduce moisture.
- While cucumbers are sweating, prepare the dressing by mixing grated ginger, chopped spring onion, soy sauce, sesame oil, brown sugar, and rice vinegar in a bowl.
- Toast sesame seeds in a dry pan over medium heat until golden brown.
- Pat dry the drained cucumber slices with paper towels. Combine with the dressing in the mixing bowl. Mix well and refrigerate for 1–2 hours before serving.
- Prep Time: 15 minutes
- Cook Time: None
- Category: Salad
- Method: No cooking required
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 60
- Sugar: 5g
- Sodium: 380mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg