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Crispy Cucumber Salad

A refreshing, crunchy salad with a tangy rice vinegar dressing, perfect as a side dish or snack.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Asian, Vegan
Calories: 50
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 cups sliced cucumbers Choose firm, fresh cucumbers for the best crunch.
  • 1/4 cup rice vinegar Alternative: apple cider vinegar.
  • 2 tablespoons soy sauce Use low-sodium if needed.
  • 1 tablespoon sesame oil Can substitute with olive oil.
  • 1 teaspoon sugar Alternative: honey or maple syrup.
  • 1 clove garlic, minced Or use garlic powder.
  • 1/2 teaspoon chili flakes Adjust according to spice preference.

Method
 

Preparation
  1. Rinse the cucumbers under cold water and slice them thinly—around 1/4 inch works best.
  2. Place the sliced cucumbers in a colander, sprinkle with salt and let them sit for about 10-15 minutes.
  3. In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, sugar, minced garlic, and chili flakes until the sugar dissolves.
  4. Rinse the cucumbers under cold water to remove excess salt and pat them dry with a clean kitchen towel.
  5. Toss the cucumbers in the dressing until they’re evenly coated.
  6. Let the salad sit for around 10 minutes to meld the flavors, then serve cold.

Notes

Experiment with herbs like cilantro or mint for added freshness. Store leftovers in an airtight container in the fridge for up to 2 days.