Refreshing Asian Cucumber Salad to Beat the Summer Heat

This Refreshing Asian Cucumber Salad is a healthy and quick dish perfect for summer, with a zesty flavor that brings joy to every gathering.

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Prep Time 15

Chilling Time 10

Total Time 25

Servings: 4 servings

Course: Salad

Cuisine: Asian

Calories: 80

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

4 cups Cucumbers Use firm English or Persian cucumbers for best crunch and flavor.
1/4 cup Fresh Herbs Cilantro or Mint, depending on personal preference.

For the Dressing

1/4 cup Rice Vinegar Opt for unseasoned rice vinegar.
2 tablespoons Sesame Oil Aim for toasted sesame oil.
2 tablespoons Soy Sauce Use low-sodium soy sauce.
1 clove Garlic Fresh minced garlic.
1 teaspoon Red Pepper Flakes Adjust for personal spice level.

For Garnish

1 tablespoon Sesame Seeds Toasted sesame seeds for crunch.

Equipment

Mixing Bowl
Whisk
Knife
Cutting Board

Method

Preparation Steps

Wash and slice cucumbers into thin rounds or half-moons, about 1/8 inch thick, and place in a large mixing bowl.
In a medium bowl, whisk together rice vinegar, soy sauce, sesame oil, minced garlic, and red pepper flakes until combined.
Pour the dressing over the cucumbers and gently toss to coat them well.
Add chopped fresh herbs and sesame seeds, then toss lightly to incorporate.
Cover the bowl and chill in the refrigerator for at least 10 minutes.
After chilling, gently toss the salad again and serve cold.

Nutrition

Serving: 1cupCalories: 80kcalCarbohydrates: 10gProtein: 1gFat: 4gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2.5gSodium: 250mgPotassium: 300mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 5mgCalcium: 30mgIron: 0.5mg

Notes

This salad is best served fresh and cold. Adjust the spice level to your liking and consume leftovers within three days for optimal freshness.

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