Asian Cucumber Salad
User Reviews
5
Asian Cucumber Salad
Description
The salad uses a mix of crisp vegetables—cucumber, red onion, and red bell pepper—offering contrasting textures and mild sweetness. The dressing, whisked to combine soy sauce, rice vinegar, toasted sesame oil, honey, and cilantro, adds a balanced umami, acidity, and light sweetness. Toasted sesame seeds contribute a mild nutty flavor and crunch. The salad is tossed with the dressing and can be served immediately or chilled for up to eight hours in the refrigerator, allowing flavors to meld further.
This dish functions well as a refreshing side with Asian-inspired meals or as a light snack. Its crisp and tangy profile complements rich or fried dishes.
Ingredients
- 3 cups cucumber peeled, seeded and sliced
- 1/4 cup red onion thinly sliced
- 1/2 cup red bell pepper chopped
For the dressing:
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil toasted
- 2 teaspoons honey
- 2 tablespoons cilantro or sliced green onion, chopped
- 1 tablespoon sesame seeds
- salt to taste
- black pepper to taste
Instructions
- Place the cucumbers, red onion and red bell pepper in a large bowl.
- In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, cilantro and sesame seeds. Taste and add salt and pepper if desired.
- Pour the dressing over the vegetables and toss to coat. Serve immediately or store in the refrigerator for up to 8 hours.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 87 kcal
% Daily Value*
| Calories | 87kcal | 4% |
| Carbohydrates | 14g | 5% |
| Protein | 3g | 6% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Sodium | 538mg | 22% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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