Description
A vibrant and crunchy salad bursting with flavors, perfect as a refreshing side dish for any meal.
Ingredients
Scale
- 2 large Cucumbers (preferably English)
- 1 Red bell pepper (diced finely)
- 1 medium Carrot (julienned)
- 3–4 Green onions (chopped)
- 1/4 cup Fresh cilantro (roughly chopped)
- 2 tablespoons Sesame seeds (toasted)
- 1/4 cup Soy sauce (low sodium)
- 2 tablespoons Rice vinegar
- 1 tablespoon Sesame oil
- 1 tablespoon Honey (or maple syrup)
- 1 tablespoon Fresh ginger (grated)
- 1 clove Garlic (minced)
- Optional: Red pepper flakes
- Optional: Chopped peanuts or cashews
- Optional: Chili oil
Instructions
- Start by preparing your cucumbers. Wash them thoroughly under cold water. Slice them in half lengthwise, then create thin half-moons (about 1/4 inch thick).
- Grab a mixing bowl and toss in your cucumber slices, diced red bell pepper, julienned carrot, and chopped green onions.
- In a separate bowl, combine the soy sauce, rice vinegar, sesame oil, honey, grated ginger, and minced garlic. Whisk them together until smooth.
- Pour the dressing over the cucumber mixture. Toss gently but thoroughly to ensure every piece is coated evenly.
- Let the salad sit for about 10 minutes to allow the flavors to meld beautifully.
- Finally, sprinkle the toasted sesame seeds and chopped cilantro over the salad and mix gently before serving.
Notes
For a vegan option, substitute honey with agave syrup. This salad is flexible enough for personal preferences.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 6g
- Sodium: 600mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg