Description
A refreshing cucumber salad recipe bursting with sesame, ginger, and sweet-tangy flavor—perfect for summer meals
Ingredients
2 large cucumbers, thinly sliced
1/4 cup rice vinegar
1 tablespoon soy sauce
1 tablespoon sesame oil
1 tablespoon honey
2 cloves garlic, minced
1 teaspoon grated ginger
1/4 teaspoon red pepper flakes
Instructions
In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, honey, garlic, ginger, and red pepper flakes until well combined.
Thinly slice the cucumbers using a mandoline or sharp knife. Place them in a large mixing bowl.
Pour the dressing over the cucumbers and toss gently to coat.
Cover and refrigerate for at least 15–30 minutes to allow flavors to meld.
Before serving, give the salad a quick toss and garnish with optional toppings like sesame seeds, chopped scallions, or fresh herbs.
Serve chilled for best flavor and crunch.
Notes
Keeps well for up to 2 days in the fridge.
Best served chilled.
- Prep Time: 10 Minutes
- Cook Time: 20 minutes
- Category: Healthy Recipes, High-Protein, Weekly Meal Prep
- Method: Lunch, Meal Prep
- Cuisine: American
Nutrition
- Calories: ~60 kcal per serving