Asian Cucumber Ribbon Salad
A refreshing and vibrant salad featuring crisp cucumber ribbons tossed in a tangy, slightly spicy Asian-style dressing. This dish is perfect as a light appetizer or a cooling side to complement rich, flavorful mains.
Equipment
- Vegetable peeler or mandoline slicer
- Mixing bowl
- Whisk
- Small bowl
Ingredients
Salad
- 2 large English cucumbers seedless varieties preferred
- ¼ cup fresh cilantro chopped
- 2 tbsp thinly sliced scallions
- 1 tsp toasted sesame seeds
Dressing
- 2 tbsp rice vinegar
- 1 tbsp low-sodium soy sauce
- 1 tsp sesame oil
- 1 tbsp honey
- 1 clove garlic minced
- ½ tsp red pepper flakes adjust to taste
Instructions
- Using a vegetable peeler or mandoline, slice the cucumbers lengthwise into thin ribbons. Discard any seeds if present.
- Place cucumber ribbons in a colander and lightly sprinkle with salt. Let sit for 5 minutes to release excess moisture, then gently pat dry with a paper towel.
- In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, honey, minced garlic, and red pepper flakes until well combined.
- In a large mixing bowl, combine cucumber ribbons, chopped cilantro, and sliced scallions.
- Drizzle the dressing over the cucumbers and toss gently to coat evenly.
- Sprinkle with toasted sesame seeds and serve immediately or chill for 10 minutes for enhanced flavor.
Notes
- For added crunch, toss in thinly sliced radishes or crushed peanuts.
- If making ahead, store in the refrigerator and drain excess liquid before serving.
Nutrition
Calories: 57kcalCarbohydrates: 11gProtein: 2gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 153mgPotassium: 261mgFiber: 1gSugar: 7gVitamin A: 329IUVitamin C: 5mgCalcium: 36mgIron: 1mg
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