Quick way to grow Asian Cucumber Salad
This Asian Cucumber Salad is a refreshing and easy-to-make dish, perfect as a side or light snack. It features crisp cucumbers tossed in a savory and tangy dressing.
Equipment
- bowl
- whisk
Ingredients
Main Ingredients
- 2 medium cucumbers
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon sugar
- 1 clove garlic minced
- 1/2 teaspoon red pepper flakes optional
Instructions
Preparation
- Wash and thinly slice the cucumbers, then place them in a bowl.
- In a separate small bowl, whisk together the rice vinegar, soy sauce, sesame oil, sugar, minced garlic, and red pepper flakes if using.
Combine and Serve
- Pour the dressing over the sliced cucumbers and toss gently to ensure they are evenly coated.
- For best results, let the salad chill in the refrigerator for at least 15 minutes before serving to allow the flavors to meld.
Notes
This salad can be made ahead of time and stored in the refrigerator for up to 2 days. For extra crunch, add a sprinkle of toasted sesame seeds before serving.