Description
A quick and refreshing Asian cucumber salad that combines crisp cucumbers with tangy vinegar and a nutty crunch, perfect as a side or a solo snack.
Ingredients
Scale
- 2 large cucumbers
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon sugar or sweetener
- Salt to taste
- 1/4 cup roasted peanuts, chopped
- 1 tablespoon sesame seeds
- Fresh herbs (like cilantro or mint) for garnish
Instructions
- Spiralize or slice the cucumbers thinly.
- In a large bowl, mix rice vinegar, soy sauce, sesame oil, and sugar until well combined.
- Add the cucumber spirals to the dressing and toss to coat.
- Season with salt to taste.
- Transfer to a serving dish and top with chopped peanuts and sesame seeds.
- Garnish with fresh herbs before serving. Enjoy as a side or main dish!
Notes
Use really cold cucumbers for extra crunch. Toss gently and add dressing slowly to prevent sogginess.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 6g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg
Keywords: cucumber salad, Asian salad, vegan recipe, quick side dish, crunchy salad