Ingredients
Scale
- 2 Large cucumbers (English or Persian, peel if skin is waxed or thick)
- 1/4 Red onion, thinly sliced (soaked in cold water for 5 minutes to soften sharpness if desired)
- 1/4 cup Rice vinegar (unseasoned)
- 2 tablespoons Sugar (granulated)
- 1 tablespoon Sesame oil (toasted)
- Salt and pepper to taste
- 1 tablespoon Sesame seeds (optional, toasted)
- Cilantro or green onions, chopped (optional, for garnish)
Instructions
- Slice the cucumbers as thinly as possible to maximize dressing absorption.
- Slice the red onion thinly to match the cucumber thickness for even flavor distribution.
- Whisk the rice vinegar and sugar together until the sugar dissolves completely.
- Whisk in the sesame oil, then season with salt and pepper to build a balanced dressing.
- Add the cucumber and onion slices to the dressing and toss thoroughly to coat.
- Refrigerate the dressed vegetables for at least 15 minutes.
- Sprinkle sesame seeds over the salad just before serving and garnish with cilantro or green onions if desired.
Notes
Use a mandoline or sharp knife for uniform slicing. Adjust sweetness to taste while preparing the dressing.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: Refrigeration
- Cuisine: Asian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 60
- Sugar: 6g
- Sodium: 220mg
- Fat: 3.5g
- Saturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Keywords: cucumber salad, summer salad, quick salad, side dish, healthy salad