Name: Asian Cucumber Salad
Prep time: 15 min
Total time: 15 min
Ingredients: 1 Tbsp. reduced-sodium soy sauce (or use any variety, use wheat/gluten-free, if needed); 2 tsp. rice vinegar or rice wine vinegar; 1 tsp. sugar; 2 cucumbers (diced); 1 Tbsp. toasted sesame seeds (store-bought or homemade)

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Asian Cucumber Salad

Jessica Braider

Fresh, bright, and absolutely delicious. THIS is how I like to use up a bumper crop of cucumbers in the summertime.

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Prep Time 15

Total Time 15

Course Salad, Side Dish

Cuisine Asian

Servings servings

Calories 31 kcal

Ingredients

1 Tbsp. reduced-sodium soy sauce or use any variety, use wheat/gluten-free, if needed
2 tsp. rice vinegar or rice wine vinegar
1 tsp. sugar
2 cucumbers diced
1 Tbsp. toasted sesame seeds store-bought or homemade

Instructions

In a medium bowl whisk together the soy sauce, vinegar, and sugar.
Add the cucumbers, and toss thoroughly.
Top it with the sesame seeds. Serve it immediately or refrigerate it for up to 24 hours.

Notes

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Nutrition

Calories: 31kcalCarbohydrates: 4gProtein: 1gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.5gSodium: 91mgPotassium: 156mgFiber: 1gSugar: 2gVitamin A: 72IUVitamin C: 3mgCalcium: 39mgIron: 1mg

Keyword 30 Minutes (or less) Meals, Dairy-Free, Gluten-Free, Kid-Friendly, Kosher, Low Fat, Low Sodium, Make-Ahead, No-Cook, Picnic, Potluck/Buffet, Salads, Side Dish, Summer, Super Scramble Express (20 minutes or less total), Vegan, Vegetarian

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Asian Cucumber Salad

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Instructions

Notes

Nutrition

Ingredients