Description
Crisp cucumber salad brings cool Mediterranean and Asian flavors dancing together on one plate. Refreshing ingredients blend seamlessly, creating a light and zesty side dish perfect for summer meals and quick gatherings.
Ingredients
Scale
Main Vegetables:
- 2 large cucumbers (English or Persian)
Seasonings and Sauces:
- 1 teaspoon salt
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 teaspoon sesame oil
- 1 tablespoon sugar (or honey for a natural sweetener)
- ½ teaspoon red pepper flakes (optional, for spice)
Aromatics and Garnish:
- 1 garlic clove, minced
- 1 tablespoon sesame seeds, toasted
- 2 tablespoons green onions, thinly sliced
Instructions
- Carefully slice cucumbers into delicate, translucent rounds or elegant half-moons, ensuring uniform thickness.
- Delicately salt the cucumber slices and allow them to rest in a colander, releasing excess moisture for approximately 10 minutes.
- Thoroughly rinse the cucumber slices and gently pat them dry using a clean kitchen towel, removing all residual moisture.
- Craft a vibrant dressing by whisking together the tangy rice vinegar, umami-rich soy sauce, nutty sesame oil, and a touch of sweetness from sugar.
- Incorporate minced garlic and optional red pepper flakes into the dressing, creating a complex flavor profile with subtle heat.
- Transfer the pristine cucumber slices into a spacious mixing bowl, preparing them for their flavor transformation.
- Pour the meticulously prepared dressing over the cucumbers, gently tossing to ensure each slice is perfectly coated with the aromatic mixture.
- Enhance the salad’s visual appeal and texture by sprinkling toasted sesame seeds and delicately sliced green onions across the surface.
- For an immediate crisp experience, serve the salad right away, or allow it to marinate in the refrigerator for 15-20 minutes to intensify the flavor nuances.
Notes
- Salt the cucumbers to remove excess moisture, ensuring a crisp and refreshing texture that prevents the salad from becoming watery.
- Experiment with different vinegars like apple cider or white wine vinegar for unique flavor variations that complement the Asian-inspired dressing.
- Customize the heat level by adjusting red pepper flakes or substituting with sriracha sauce for those who enjoy a spicier kick.
- Make this salad vegan-friendly by replacing sugar with agave nectar or maple syrup, maintaining the sweet and tangy profile of the original recipe.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Lunch, Appetizer, Snacks
- Method: Mixing
- Cuisine: Asian
Nutrition
- Serving Size: 4
- Calories: 50
- Sugar: 2g
- Sodium: 300mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg