Asian Cucumber Salad
This Asian cucumber salad is fresh, tangy, spicy, and refreshing. It's the perfect side salad, as it's healthy and easy to make.
Servings: 4 servings
Calories: 135kcal
Ingredients
- 6 small thin-skinned cucumbers , sliced into ¼-inch rounds
- Kosher salt , for sprinkling
- 3 tablespoons mirin
- 1 tablespoon gluten-free soy sauce/tamari
- 1 tablespoon toasted sesame oil
- 1 teaspoon fish sauce or vegan fish sauce
- 2 teaspoons grated fresh ginger
- 1 teaspoon chili garlic sauce (plus more to taste)
- 1 tablespoons sesame seeds
- 1 bunch scallions , white and light green parts, very thinly sliced
- 2 tablespoons chopped cilantro leaves
Instructions
- Place the cucumbers in a colander. Sprinkle generously with salt and let sit for 15 minutes. Rinse and dry cucumbers with a dishcloth.
- In a medium bowl, whisk together the mirin, soy sauce, sesame oil, fish sauce, ginger, chili garlic sauce, and sesame seeds.
- Add the cucumbers, scallions, and cilantro and toss to coat. Chill for at least an hour or up to 2 days.
Notes
Store in an airtight container in the fridge for up to 4 days.
Nutrition
Serving: 0.5cup | Calories: 135kcal | Carbohydrates: 23g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 431mg | Potassium: 703mg | Fiber: 3g | Sugar: 11g | Vitamin A: 516IU | Vitamin C: 13mg | Calcium: 96mg | Iron: 2mg