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–+ servings
Viral cucumber salad with fresh ingredients in a bowl

Viral Cucumber Salad

A refreshing and tangy cucumber salad that's quick to make, perfect for summer gatherings or as a light lunch.
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Prep Time 10 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Asian
Calories: 80
Ingredients Method Nutrition Notes

Ingredients
  

Main ingredients
  • 2 large large cucumbers (either English or garden cucumbers)
  • 1/4 cup rice vinegar
  • 1 tablespoon sugar (or honey/maple syrup)
  • 1 tablespoon sesame oil Can substitute with olive oil
  • 2 tablespoons soy sauce (low-sodium recommended)
  • 1 clove garlic, minced (or 1/2 teaspoon garlic paste)
  • 1 teaspoon red pepper flakes Adjust to your heat preference
  • Sesame seeds for garnish
  • Chopped green onions for garnish

Method
 

Preparation
  1. Wash the cucumbers and trim off the ends. Slice them thinly, aiming for about 1/8-inch thick.
  2. Once sliced, place the cucumber slices in a medium bowl. If you're after an extra-crisp texture, sprinkle a small pinch of salt over them, letting them sit for 5 minutes before blotting with paper towels.
  3. In a separate bowl, whisk together the rice vinegar, sugar, sesame oil, soy sauce, minced garlic, and red pepper flakes. Continue whisking until the sugar dissolves completely.
  4. Pour the dressing over the cucumbers and toss gently to coat all slices evenly.
  5. Allow the salad to sit at room temperature for at least 10 minutes, or chill it for 30 minutes if you prefer a colder serving.
  6. Just before serving, sprinkle sesame seeds and chopped green onions over the top for added flavor and crunch.

Nutrition

Serving: 1Calories: 80kcalCarbohydrates: 10gProtein: 1gFat: 4gSaturated Fat: 0.5gSodium: 200mgFiber: 1gSugar: 3g

Notes

Store leftovers in an airtight container in the refrigerator for up to 2 days. Avoid freezing as cucumbers lose their crispness.

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