Description
A refreshing and creamy Asian-style cucumber salad with a tangy rice vinegar and soy sauce dressing. Crisp, vibrant, and full of flavor, this side dish is perfect for any meal or gathering.
Ingredients
2 large English cucumbers, sliced
2 tablespoons rice vinegar
1 tablespoon soy sauce (regular or low-sodium; gluten-free tamari is optional)
2 tablespoons mayonnaise
1 teaspoon sesame oil
1 teaspoon honey or agave nectar (adjust to taste)
1 clove garlic, minced
1 teaspoon grated ginger
1/4 teaspoon crushed red pepper flakes (optional)
1 tablespoon finely chopped green onions
Instructions
Wash and slice the cucumbers into 1/4-inch thick rounds or spears, depending on your preference.
In a small bowl, whisk together rice vinegar, soy sauce, mayonnaise, sesame oil, honey, minced garlic, grated ginger, and red pepper flakes (if using).
Pour the dressing over the cucumbers and gently toss to coat evenly.
Chill for at least 10–15 minutes to allow the flavors to meld and the cucumbers to absorb the dressing.
Just before serving, stir in the chopped green onions.
Notes
Use English cucumbers for the best texture and flavor.
For a lighter version, substitute half the mayonnaise with Greek yogurt.
The salad can be prepared in advance, but toss with the dressing shortly before serving to maintain crispness.
Adjust the honey or vinegar to taste for sweetness and tanginess.
- Prep Time: 10
- Category: Lunch
- Method: Chilling
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 80
- Sugar: 1g
- Sodium: 250mg
- Fat: 5g
- Saturated Fat: 1.5g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 5mg