Ingredients
Scale
- 4 cups English cucumbers or 2–3 regular cucumbers, thinly sliced
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon honey or sugar (adjust to taste)
- 1 teaspoon grated fresh ginger
- 2 cloves garlic, minced
- 1 teaspoon chili flakes or chili oil (optional, for heat)
- 1/4 cup chopped fresh cilantro
- 1 tablespoon toasted sesame seeds
- 1–2 green onions, sliced
- Salt and pepper to taste
Instructions
- Prepare the Cucumbers:
- Wash and slice the cucumbers thinly. If using regular cucumbers, you may want to peel them to avoid bitterness. Place the cucumber slices in a large bowl.
- Make the Dressing:
- In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, honey (or sugar), grated ginger, minced garlic, and chili flakes or chili oil (if using). Taste and adjust the sweetness or heat according to your preference.
- Combine Ingredients:
- Pour the dressing over the sliced cucumbers. Toss well to ensure all the cucumber slices are evenly coated.
- Add Toppings:
- Stir in the chopped cilantro, toasted sesame seeds, and sliced green onions. Toss gently to combine.
- Chill and Serve:
- Let the salad sit for at least 15 minutes to allow the flavors to meld. For the best taste, refrigerate for 30 minutes before serving. This also helps the cucumbers absorb the dressing and become more flavorful.
- Prep Time: 15 minutes
- Cook Time: No cooking required
Nutrition
- Serving Size: 4 servings
- Calories: 80 kcal
- Fat: 5g
- Carbohydrates: 8g
- Protein: 2g