Asian Cucumber Salad with Ginger Soy Dressing

• servings: 4 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

2 large english cucumbers (or 8 small pickling cucumbers)

1/2 teaspoon salt

3 tablespoons rice vinegar

2 tablespoons soy sauce

1 tablespoon sesame oil

1 tablespoon honey (or more to taste)

1 teaspoon fresh minced ginger (or 1/4 teaspoon dried ginger)

1/2 teaspoon chili flakes

1 tablespoon toasted sesame seeds

4 green onions (finely sliced)

Directions

Thinly slice the cucumbers. I like to use a mandolin, but you can also slice evenly by hand with a knife.

Sprinkle salt over the cucumbers and let them sit for 10 minutes while you prepare the dressing. At the end of the 10 minutes, drain liquid released from the cucumbers.

To make the dressing, whisk together the rice vinegar, soy sauce, oil, honey, ginger, chili flakes, and sesame seeds.

Add cucumbers, green onions, and dressing to a bowl, and toss to coat. Chill in the refrigerator for 20 minutes to allow the flavors to meld.

Serve chilled. Salad is best fresh but can be saved for up to 2 days.

Nutrition

• Calories: 93 kcal
• Total Fat: 5 g
• Saturated Fat: 1 g
• Unsaturated Fat: 4 g
• Sodium: 803 mg
• Total Carbohydrate: 12 g
• Dietary Fiber: 1 g
• Total Sugars: 7 g
• Protein: 3 g