Go Back
+ servings
Asian Cucumber Salad in a square white bowl
Print

Asian Cucumber Salad

This Asian Cucumber Salad is so light and refreshing. With flavors of soy, ginger, sesame and a little spice all tossed tossed together with fresh, crisp cucumbers. It’s the prefect side dish for summer.
Course Salad, Side Dish
Cuisine Asian, Asian Fusion
Diet Vegan
Keyword asian cucumber salad, cucumber salad
Prep Time 15 minutes
Total Time 15 minutes
Servings 4
Calories 27kcal
Author angela@mealstreetkitchen

Ingredients

  • 4 each Persian cucumbers, sliced
  • 1/4 teaspoon kosher salt

Dressing

  • 1/4 cup seasoned rice wine vinegar
  • 2 tablespoons Tamari or low sodium soy sauce
  • 1 tablespoon Thai sweet chili sauce
  • 1 teaspoon sesame oil
  • 1/2 teaspoon minced garlic
  • 1/4 teaspoon fresh grated ginger
  • 1/8 teaspoon red pepper flakes

Garnish

  • cilantro
  • red pepper julienne
  • sesame seeds

Instructions

  • Place the sliced cucumbers in a bowl and toss with the 1/4 teaspoon kosher salt
    cucumber slices on a bamboo cutting board
  • In another bowl add dressing ingredients and whisk to combine
  • Drain off any liquid from the cucumber
  • Add dressing to the cucumbers and stir to coat
  • Garnish with red pepper, cilantro and sesame seeds
  • Enjoy!

Nutrition

Calories: 27kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 692mg | Potassium: 24mg | Fiber: 1g | Sugar: 2g | Vitamin A: 20IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg