Ingredients
Scale
- 3 English cucumbers, thinly sliced
- 1/4 cup rice vinegar
- 2 tbsp low-sodium soy sauce
- 1 tbsp toasted sesame oil
- 2 tbsp fresh cilantro, chopped
- 1/2 tsp red pepper flakes (adjust to taste)
- 1 tbsp coconut sugar or honey
Instructions
- Slice the English cucumbers into thin rounds (about 1/8-inch thick).
- In a bowl, whisk together rice vinegar, soy sauce, sesame oil, coconut sugar, and red pepper flakes until smooth.
- In a large mixing bowl, combine the sliced cucumbers with the dressing and toss gently to coat.
- Add the chopped cilantro on top and give it one final toss.
- Cover and refrigerate for at least 30 minutes to let flavors meld.
Notes
- For added crunch and color, consider incorporating bell peppers or shredded carrots.
- To make it gluten-free, swap soy sauce for tamari.
- Prep Time: 15 minutes
- Cook Time: None
- Category: Salad
- Method: Mixing
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 60
- Sugar: 6g
- Sodium: 300mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg