Asian Cucumber Ribbon Salad
This delightful Asian Cucumber Ribbon Salad offers a refreshing combination of crunchy cucumbers, zesty rice vinegar, toasted sesame, and a touch of spice!
Servings: 4
Equipment
Ingredients
- ¼ cup seasoned rice vinegar
- ½ teaspoon granulated sugar
- 1 tablespoon reduced-sodium soy sauce
- 1 teaspoon sesame oil
- 2 English cucumbers (about 1 ¼ pounds) stem trimmed and halved crosswise
- 2 tablespoons chopped fresh cilantro
- 2 scallions, light green and green parts only trimmed and thinly sliced on the diagonal
- 2 teaspoons toasted sesame seeds
- 2 teaspoons black sesame seeds
- ½ teaspoon crushed red pepper flakes optional
Instructions
- In a small saucepan over low heat, bring the vinegar and sugar to a simmer, stirring until the sugar dissolves, about 1 minute. Pour the mixture into a small bowl and allow it to cool to room temperature. Once cool, stir in the soy sauce and sesame oil.
- Using a mandoline, slice the cucumber into ⅛-inch thick ribbons. Transfer the ribbons to a bowl. Add the cilantro, green onions, sesame seeds, and crushed red pepper flakes. Pour the dressing over the salad mixture and gently toss to coat. Let the salad stand for 5 minutes before serving. This allows the flavors to meld together and the cucumbers to soften slightly. However, it is essential not to let the dressed salad stand for more than 20 minutes, or the cucumbers will become soggy. Enjoy!
Notes
Salad should be served and enjoyed immediately after preparation.
Nutrition
Calories: 43kcal | Carbohydrates: 6g | Protein: 2g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 152mg | Potassium: 212mg | Fiber: 1g | Sugar: 3g | Vitamin A: 266IU | Vitamin C: 4mg | Calcium: 45mg | Iron: 1mg
