Description
This Asian Cucumber Salad combines crisp cucumbers, red onion, and bell pepper with a flavorful sesame dressing for a refreshing and easy side dish.
Ingredients
Scale
- 3 cups cucumbers, peeled, seeded and sliced
- 1/4 cup red onion, thinly sliced
- 1/2 cup red bell pepper, chopped
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon toasted sesame oil
- 2 teaspoons honey
- 2 tablespoons chopped cilantro or sliced green onion
- 1 tablespoon sesame seeds
- Salt to taste
- Black pepper to taste
Instructions
- Place cucumbers, red onion, and red bell pepper in a large bowl.
- Whisk soy sauce, rice vinegar, sesame oil, honey, cilantro or green onion, and sesame seeds in a small bowl.
- Season dressing with salt and pepper if desired.
- Pour dressing over vegetables.
- Toss until evenly coated.
- Serve immediately or refrigerate before serving.
Notes
- English, Persian, Japanese, or standard cucumbers all work well.
- Remove seeds from standard cucumbers for best texture.
- Chill before serving for extra flavor.
- Store in the refrigerator for up to 8 hours.
- Prep Time: 10 minutes
- Cook Time: 1 minute
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 87
- Sugar: 8
- Sodium: 538
- Fat: 5
- Saturated Fat: 1
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 14
- Fiber: 2
- Protein: 3
- Cholesterol: 0