Description
A refreshing cucumber salad with a tangy-sweet sesame-ginger dressing, perfect for summer BBQs and versatile enough to complement any main dish.
Ingredients
Scale
- 3 medium cucumbers (Persian or English preferred)
- 2 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp rice vinegar
- 1 tbsp sesame oil (toasted for best flavor)
- 1 tsp grated fresh ginger
- 1 clove garlic, minced
- 1 tsp honey or sugar
- 1 tbsp toasted sesame seeds
- 2 tbsp thinly sliced green onions
- Optional: crushed red pepper, cilantro, or a splash of lime
Instructions
- Slice the cucumbers thinly. Use a mandoline for uniform slices.
- Salt lightly and let sit for 5 minutes, then pat dry if watery.
- Whisk soy sauce, rice vinegar, sesame oil, ginger, garlic, and honey in a bowl until smooth.
- Toss cucumbers with the dressing, then sprinkle toasted sesame seeds and green onions on top.
- Taste and adjust—add more vinegar for brightness or a pinch of sugar if too sharp.
Notes
For the best crunch, slice cucumbers thinly and salt them to draw out moisture. Keep the salad chilled until serving for optimal taste.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 5g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg