Description
This viral cucumber salad is a crisp and refreshing Asian-inspired side dish that combines thinly sliced cucumbers with a flavorful dressing of soy sauce, rice vinegar, sesame oil, and a hint of sweetness. Perfect for a quick snack or complement to any meal, this easy-to-make salad is customizable with optional toppings like chili oil, sesame seeds, and green onions for added flavor and texture.
Ingredients
Salad
- 2 large cucumbers, thinly sliced
Dressing
- 2 tablespoons soy sauce or coconut aminos
- 1 tablespoon rice vinegar or lemon juice
- 1 teaspoon sesame oil
- ½ teaspoon sugar or honey
Optional Toppings
- Chili oil
- Sesame seeds
- Green onions
Instructions
- Prepare cucumbers: Thinly slice 2 large cucumbers and place them into a large bowl or container to serve as the base of the salad.
- Mix dressing: In a separate bowl or directly over the cucumbers, pour in 2 tablespoons soy sauce (or coconut aminos), 1 tablespoon rice vinegar (or lemon juice), 1 teaspoon sesame oil, and ½ teaspoon sugar (or honey). This combination provides a savory, tangy, and slightly sweet dressing.
- Add optional toppings: If desired, enhance the salad by adding chili oil for heat, sesame seeds for nuttiness, and chopped green onions for freshness.
- Toss to combine: Shake the container or toss the cucumber slices well to evenly coat them with the dressing and toppings for maximum flavor distribution.
- Chill and serve: Allow the salad to chill in the refrigerator for 10 minutes to let the flavors meld together, or enjoy immediately for a crisp, fresh taste.
Notes
- For a creamy twist, add cream cheese to the salad for a richer texture.
- Best eaten fresh to retain the cucumbers’ crispness and freshness.
- Customize the level of sweetness or acidity by adjusting sugar or vinegar according to taste.
- This recipe is naturally vegan and gluten-free when using gluten-free soy sauce or coconut aminos.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Asian-Inspired
