Description
A refreshing spicy Asian cucumber salad with a tangy dressing, perfect for summer cookouts or as a light snack.
Ingredients
Scale
- 2 cucumbers
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon chili oil
- 1 teaspoon sesame oil
- 1 tablespoon sugar
- 1 garlic clove, minced
- Sesame seeds for garnish
- Chopped green onions for garnish
Instructions
- Slice the cucumbers thinly and place them in a bowl.
- In a separate bowl, whisk together the soy sauce, rice vinegar, chili oil, sesame oil, sugar, and minced garlic.
- Pour the dressing over the cucumbers and toss to coat evenly.
- Let the salad sit for about 10 minutes to absorb the flavors.
- Garnish with sesame seeds and chopped green onions before serving.
Notes
Use fresh ingredients for the best results. Adjust the spice level by modifying the chili oil. Allow the salad to rest for optimal flavor absorption.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No Cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 4g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: cucumber salad, Asian salad, spicy salad, summer recipes, vegan salad