Ingredients
Scale
- 2 large cucumbers, thinly sliced
- 1/4 cup rice vinegar
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp honey
- 1 tsp red pepper flakes
- 2 cloves garlic, minced
- 1 tbsp toasted sesame seeds
- 2 green onions, thinly sliced
Instructions
- In a bowl, whisk together rice vinegar, soy sauce, sesame oil, honey, red pepper flakes, and garlic.
- Add sliced cucumbers to the bowl and toss to coat evenly.
- Let the salad marinate in the fridge for at least 30 minutes.
- Before serving, sprinkle with toasted sesame seeds and green onions.
Notes
- Use English or Persian cucumbers for best texture.
- Adjust red pepper flakes for desired spiciness.
- Store leftovers in an airtight container for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 80
- Sugar: 6g
- Sodium: 320mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg