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–+ servings
Asian Cucumber Salad

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 minutes
Total Time 15 minutes
Course Salad, Side Dish
Cuisine Asian
Servings 6 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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