Description
This light and crunchy salad combines thinly sliced cucumbers with a tangy and savory dressing, making it a perfect side dish for any meal.
Ingredients
Units
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- 2 English cucumbers, thinly sliced
- 1/4 cup rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon toasted sesame oil
- 1 tablespoon sugar
- 1 clove garlic, minced
- 1 teaspoon grated fresh ginger
- 1/2 teaspoon red pepper flakes (optional)
- 2 tablespoons toasted sesame seeds
- 2 scallions, thinly sliced
Instructions
- Prepare the Cucumbers: Place the thinly sliced cucumbers in a colander and sprinkle with a pinch of salt. Let them sit for about 10 minutes to draw out excess moisture. Pat dry with a paper towel.
- Make the Dressing: In a large bowl, whisk together the rice vinegar, soy sauce, toasted sesame oil, sugar, minced garlic, grated ginger, and red pepper flakes (if using) until the sugar is dissolved.
- Combine: Add the drained cucumber slices and scallions to the dressing. Toss well to ensure the cucumbers are evenly coated.
- Chill: Cover and refrigerate the salad for at least 30 minutes to allow the flavors to meld.
- Serve: Before serving, sprinkle with toasted sesame seeds for added crunch.
Notes
- For a spicier kick, increase the amount of red pepper flakes or add a dash of chili oil.
- This salad pairs well with grilled meats, seafood, or as a refreshing side to your favorite Asian-inspired dishes.
- Store any leftovers in an airtight container in the refrigerator for up to 2 days.