Description
A refreshing cucumber salad with a simple vinaigrette dressing.
Ingredients
Scale
- 2 medium English cucumbers (sliced thinly)
- 1/4 cup rice vinegar (unseasoned)
- 2 tbsp low-sodium soy sauce
- 1 tsp toasted sesame oil
- 1/4 cup fresh cilantro (chopped)
- 1/2 tsp red chili flakes (to taste)
- 1 clove garlic (minced)
Instructions
- Wash and slice the cucumbers thinly using a mandoline for maximum crunch.
- In a bowl, whisk together rice vinegar, soy sauce, sesame oil, minced garlic, and red chili flakes until well combined.
- In a large mixing bowl, toss cucumber slices with chopped cilantro.
- Drizzle the dressing over the salad and gently mix until coated.
- Allow the salad to marinate for at least 15 minutes before serving.
- Transfer to serving bowls and garnish with extra cilantro if desired.
Notes
- This salad is best served fresh but can be refrigerated for a few hours.
- Adjust the seasoning according to your taste.
- Prep Time: 10 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 50
- Sugar: 2g
- Sodium: 200mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg