Asian Cucumber Salad Recipe
Easy Asian cucumber salad with crisp Persian cucumbers in a soy, ginger, and sesame dressing. A quick side that comes together in 5 minutes.
Servings: 4 servings
Ingredients
- ¼ cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon grated ginger
- 2 teaspoons sriracha
- 2 teaspoons toasted sesame seeds
- 1 teaspoon toasted sesame oil
- 8 Persian cucumbers thinly sliced
Instructions
- Whisk together the soy sauce, rice vinegar, sesame oil, and sesame seeds in a bowl.
- Add the sliced cucumbers to the dressing and toss to coat.
Notes
My Top Tip: Slice the cucumbers as evenly and as thinly as possible. They absorb the dressing better, stay extra crisp, and every bite has the right balance of sauce and cucumber.
Storage: Store any leftover Asian cucumber salad in an airtight container in the fridge for up to 2 days. The cucumbers will continue releasing water as they sit, so give the salad a big stir before serving leftovers.
Nutrition
Serving: 1cup | Calories: 43kcal | Carbohydrates: 5g | Protein: 2g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 866mg | Potassium: 210mg | Fiber: 1g | Sugar: 2g | Vitamin A: 121IU | Vitamin C: 5mg | Calcium: 31mg | Iron: 1mg
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