Asian Cucumber Salad
This asian cucumber salad is the perfect blend of crunchy, spicy, savory, a little sweet, and is oh-so refreshing!
Servings: 5 servings
Calories: 41kcal
Ingredients
- 6 mini cucumbers (about 5" long) thinly sliced
- 3/4 tsp kosher salt
- 2 1/2 Tbsp rice vinegar I prefer natural
- 1 1/2 Tbsp honey
- 2 cloves garlic grated or finely minced
- 2 tsp chili garlic sauce
- 2 tsp toasted sesame oil
- 1 tsp grated ginger
- 2 green onions sliced
- sesame seeds for garnish
Instructions
Salt cucumbers
- To a large mixing bowl, add 6 mini cucumbers (sliced) and 3/4 tsp kosher salt. Toss to combine.
- Set aside and let sit for 20-30 minutes.
Rinse
- Rinse cucumbers off in cool water, then pat very dry. Wash and dry the mixing bowl.
Make sauce
- To the now clean mixing bowl, add 2 1/2 Tbsp rice vinegar, 1 1/2 Tbsp honey, 2 cloves garlic, 2 tsp chili garlic sauce, 2 tsp toasted sesame oil, 1 tsp grated ginger, and 2 green onions. Stir/whisk well to combine.
Combine
- Add the dry cucumber slices to the mixing bowl with the sauce and toss to combine.
Serve
- Garnish with sesame seeds and serve immediately.
Notes
- I've estimated this recipe serves about 5, but the exact serving size and number of servings are up to you.
- For changes to the recipe, scroll up into the body of the post under the heading "Variations of this recipe".
Nutrition
Calories: 41kcal | Carbohydrates: 7g | Protein: 0.2g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 449mg | Potassium: 25mg | Fiber: 0.3g | Sugar: 6g | Vitamin A: 49IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 0.1mg
