Description
This Cucumber Salad is light, refreshing, and packed with bold flavors! Made with crunchy cucumbers, a tangy-sweet dressing, and a hint of spice, it’s the perfect side dish or snack that comes together in just
Ingredients
Scale
- 2 large cucumbers (English or Persian), thinly sliced
- 1/2 teaspoon salt (to remove excess moisture)
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 teaspoon sesame oil
- 1 teaspoon honey (or maple syrup for vegan)
- 1 teaspoon sriracha (optional, for spice)
- 1 clove garlic, minced
- 1/2 teaspoon grated ginger
- 1 tablespoon sesame seeds
- 1 green onion, sliced (for garnish)
- 1/4 teaspoon red pepper flakes (optional, for extra heat)
Instructions
- Salt the cucumbers: Place sliced cucumbers in a bowl and sprinkle with salt. Let sit for 5 minutes, then drain any excess water.
- Make the dressing: In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, honey, sriracha, garlic, and ginger.
- Toss everything together: Pour the dressing over the cucumbers and mix well.
- Garnish & serve: Sprinkle with sesame seeds, green onions, and red pepper flakes. Serve immediately or chill for extra flavor!
Notes
- Make it ahead: Tastes even better after marinating for 30 minutes in the fridge.
- Crunchier cucumbers: Pat dry after salting to keep them extra crisp.
- Variations: Add shredded carrots, bell peppers, or chopped peanuts for more texture.