Ingredients
Scale
- 2 large cucumbers, thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon honey or sugar
- 1 teaspoon chili flakes (optional)
- 1 tablespoon toasted sesame seeds
- 2 tablespoons chopped fresh cilantro or green onions
Instructions
- In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, and chili flakes.
- Place sliced cucumbers in a large bowl and pour the dressing over them.
- Toss gently to coat evenly.
- Sprinkle with toasted sesame seeds and chopped herbs.
- Serve immediately or refrigerate for 15 minutes for enhanced flavor.
Notes
- Adjust chili flakes to taste for spiciness.
- Use chilled cucumbers for extra crunch.
- This salad pairs well with grilled meats or as a light vegan side.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Method: No-cook
- Cuisine: Asian
- Diet: Vegan, Vegetarian, Gluten-Free
Nutrition
- Serving Size: 1 cup
- Calories: 45 Kcal
- Sugar: 2g
- Sodium: 380mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg