Asian Cucumber Salad

Instructions

1. Chop the Veggies

Cut the cucumbers into bite-sized pieces or thin slices. Add to a large bowl with the thinly sliced red onion.

2. Make the Dressing

In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, sugar (or honey), minced garlic, and chili flakes or oil, if using.

3. Toss It Together

Pour the dressing over the cucumber and onion mixture. Toss well to coat all the pieces evenly.

4. Chill and Serve

Sprinkle sesame seeds over the top. Refrigerate for 10–30 minutes before serving to allow the flavors to blend. Enjoy cold.

Tips & Variations

• Use English or Persian cucumbers for fewer seeds and extra crunch.
• Add fresh herbs like cilantro or green onions for brightness.
• Low-sodium option? Use low-sodium soy sauce or tamari.
• Make it a meal: Add cooked shrimp or shredded chicken on top!

Nutrition Info (Per Serving)

• Serving Size: ~1 cup
• Calories: ~70 kcal
• Prep Time: 10 minutes
• Total Time: 10–30 minutes (including chill time)
• Servings: 4