Description
Crunchy Cucumber Salad is a refreshing dish that brings a burst of flavor and texture to your table. Perfect for summer gatherings, potlucks, or as a light side at BBQs, this salad combines crisp cucumbers with a zesty dressing that balances salty, sweet, and tangy notes.
Ingredients
Scale
- 1 large cucumber (11.6 oz), thinly sliced
- 1/2 tsp salt
- 3 stalks spring onion (0.7 oz), chopped
- 1/2 Tbsp grated ginger (0.1 oz)
- 1 Tbsp soy sauce (or tamari/coconut aminos)
- 1 Tbsp toasted sesame oil
- 1 Tbsp brown sugar (or coconut sugar/maple syrup)
- 1/2 Tbsp rice vinegar
- Toasted sesame seeds and optional chili powder for garnish
Instructions
- Wash and slice the cucumber thinly using a sharp knife or mandoline.
- Place cucumber slices in a colander, sprinkle with salt, and let drain for 30 minutes.
- While cucumbers drain, mix together chopped spring onion, grated ginger, soy sauce, sesame oil, brown sugar, and rice vinegar in a bowl.
- In a dry pan over medium heat, toast sesame seeds until golden.
- After draining, pat cucumber slices dry with paper towels. Combine them with the dressing in the bowl and toss well.
- Refrigerate for at least 1-2 hours before serving to enhance flavors.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salads
- Method: Mixing
- Cuisine: Asian
Nutrition
- Serving Size: Approximately 1 cup (160g)
- Calories: 70
- Sugar: 5g
- Sodium: 250mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg