Asian Cucumber Salad (Addictive!)
This Asian Cucumber Salad combines fresh English or baby cucumbers with a tangy dressing of lime juice, toasted sesame oil, ginger, and honey. Finely chopped mint and green onions add fresh herbal and mild onion notes, while a sprinkle of sesame seeds provides a subtle nutty crunch. The bright, zesty dressing lightly coats the crisp cucumber slices, creating a refreshing salad with balanced citrus, sweetness, and savory flavors. It's best served immediately to retain crispness, making it ideal for a quick, light side salad.
Ingredients
- 2 tablespoons lime juice freshly squeezed
- 2 tablespoons sesame oil toasted
- 1 teaspoons ginger or to taste, freshly minced or grated
- 1 tablespoon honey (use maple syrup for vegan)
- salt
- 1 English cucumber (or 5-6 baby cucumbers); sliced
- 1/4 cup mint leaf finely chopped, fresh
- 3 green onions , chopped
- 1 tablespoon sesame seeds , for serving
Instructions
- In a large bowl, whisk together the lime juice, sesame oil, ginger, honey and ½ teaspoon salt.
- Add in the cucumbers, mint, and green onions, and toss gently to coat. Taste and adjust the seasoning as needed.
- Sprinkle sesame seeds over the top and serve right away. This salad will become watery when stored in the fridge, so I recommend storing the cucumbers and dressing separately if you need to store it for more than a few hours. The sliced cucumbers should last for up to 3 days in the fridge before getting soggy.
Nutrition Information
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 107
% Daily Value*
| Calories | 107kcal | 5% |
| Carbohydrates | 9g | 3% |
| Protein | 1g | 2% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Sodium | 4mg | 0% |
| Potassium | 160mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 288IU | 6% |
| Vitamin C | 7mg | 8% |
| Calcium | 45mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.