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–+ servings

Cucumber Salad Asian

A refreshing and tangy cucumber salad with an Asian twist, perfect as a side dish or light appetizer.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Asian
Calories: 80
Ingredients Method Nutrition Notes

Ingredients
  

Salad Ingredients
  • 2 large cucumbers sliced thinly
  • 1 cup carrots julienned
  • 1/4 cup red onion thinly sliced
  • 1/4 cup cilantro chopped
Dressing Ingredients
  • 3 tablespoons rice vinegar
  • 2 tablespoons soy sauce low sodium preferred
  • 1 tablespoon sesame oil
  • 1 teaspoon sugar or honey
  • 1 teaspoon ginger grated
  • 1 clove garlic minced
  • 1/2 teaspoon red pepper flakes optional

Method
 

Prepare the Salad
  1. In a mixing bowl, combine the sliced cucumbers, julienned carrots, red onion, and chopped cilantro.
Make the Dressing
  1. In a separate bowl, whisk together the rice vinegar, soy sauce, sesame oil, sugar, grated ginger, minced garlic, and red pepper flakes until well combined.
Combine and Serve
  1. Pour the dressing over the salad and toss gently to coat all the ingredients evenly. Serve immediately or chill for 30 minutes for enhanced flavor.

Nutrition

Serving: 1servingCalories: 80kcalCarbohydrates: 10gProtein: 2gFat: 4gSaturated Fat: 0.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gSodium: 300mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 40mgIron: 1mg

Notes

This salad can be made ahead of time and stored in the refrigerator for up to 2 days. The flavors will deepen as it sits.

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