Easy Asian Cucumber Salad
This two-step cucumber salad has deliciously simple Asian flavors from sesame, ginger, and rice wine vinegar. Whip it up in 15 minutes for an easy side dish or appetizer!
Servings: 4 servings
Ingredients
- 1 English cucumber very thinly sliced
- ½ medium red onion very thinly sliced
- 1 cup cold water
- ½ cup seasoned rice wine vinegar
- 2 teaspoons sesame oil
- 1 teaspoon fresh ginger peeled and finely chopped
- ½ teaspoon black sesame seeds
- Red pepper flakes to taste
- Salt to taste
Instructions
- Add all ingredients to a medium bowl.
- Stir and let marinate for 15 minutes if time allows. Serve with a slotted spoon or with the juices.
Notes
- I use a mandoline to very thinly slice cucumber and red onion. You can also use a very sharp knife.
- Cut the halved red onion in half again so the slices are smaller pieces.
- You can use regular sesame seeds if you can’t find black sesame seeds. Black sesame seeds are earthier and add contrasting color.
- Seasoned rice wine vinegar is “seasoned” with some sugar and salt which adds complementary flavor to the salad.
- Garnish with cilantro and/or chopped peanuts if you’d like!
- You can let the salad marinate in the fridge for longer if preferred!
Nutrition
Serving: 1serving | Calories: 42kcal | Carbohydrates: 4g | Protein: 1g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 150mg | Potassium: 137mg | Fiber: 1g | Sugar: 2g | Vitamin A: 116IU | Vitamin C: 3mg | Calcium: 20mg | Iron: 0.3mg