Bright, refreshing, and completely soy-free, this Asian Cucumber Salad is a vibrant twist on the classic. Perfect for those seeking a light, flavorful side dish, this recipe highlights the crispness of thinly sliced English cucumbers paired with a zesty dressing of rice vinegar, sesame oil, and lime juice. Sweetened with a touch of honey and infused with garlic, chili flakes, and fresh green onions, this salad is finished with the nutty crunch of toasted sesame seeds and a sprinkle of fragrant cilantro. Ready in just 15 minutes with no cooking required, it’s the ideal dish for busy weeknights, summer barbecues, or whenever you crave a healthy, tangy bite that’s free from soy-based ingredients. Perfectly suited for gluten-free and clean-eating diets, it’s a must-try addition to your salad repertoire!
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Wash the cucumbers thoroughly and pat them dry with a paper towel. Slice them into thin rounds, about 1/8 inch thick. If desired, use a mandoline for evenly thin slices.
In a large bowl, combine the rice vinegar, sesame oil, lime juice, honey, and salt. Mix well until the honey is fully dissolved.
Finely mince the garlic clove and add it to the bowl. Stir in the chili flakes.
Slice the green onions thinly and add them to the dressing mixture in the bowl.
Add the cucumber slices to the bowl and toss gently to ensure they are evenly coated with the dressing.
Transfer the salad to a serving dish and sprinkle with toasted sesame seeds and freshly chopped cilantro.
Serve immediately for a crunchy salad, or refrigerate for 10-15 minutes to allow flavors to meld.
Serving size | (776.0g) |
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Amount per serving | % Daily Value* |
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Calories | 467.2 |
Total Fat 31.7g | 0% |
Saturated Fat 4.5g | 0% |
Polyunsaturated Fat 11.7g | |
Cholesterol 0mg | 0% |
Sodium 1203.4mg | 0% |
Total Carbohydrate 47.2g | 0% |
Dietary Fiber 6.2g | 0% |
Total Sugars 28.5g | |
Protein 6.5g | 0% |
Vitamin D 0IU | 0% |
Calcium 202.7mg | 0% |
Iron 3.4mg | 0% |
Potassium 1111.7mg | 0% |
Source of Calories