Description
A fresh and crisp cucumber salad that is quick and easy to make, perfect as a light side dish.
Ingredients
Scale
- 2 large cucumbers
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon sugar
- Sesame seeds (for garnish)
- Salt (to taste)
Instructions
- Thinly slice the cucumbers and sprinkle with salt. Let sit for about 10 minutes to draw out moisture.
- Rinse the cucumbers under cold water and pat dry.
- In a bowl, whisk together rice vinegar, soy sauce, and sugar until the sugar dissolves.
- Toss the cucumbers in the dressing.
- Serve chilled, garnished with sesame seeds.
Notes
Store the salad in an airtight container in the fridge and eat within 1–2 days for the best crunch.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 4g
- Sodium: 600mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: cucumber salad, quick salad, vegan salad, side dish, refreshing salad