This Cucumber Salad Recipe is a quick, easy side dish that is perfect for summer! Thinly sliced cucumbers in a soy sauce sesame seed dressing. A cool vegan cucumber salad with Asian flair!
This Cucumber Salad Recipe was inspired by a sushi restaraunt that I frequent. I always order the gyoza, a giant sushi roll and a cucumber salad. My daughter is right along with me. She is obsessed with sushi and has been since about the age of 2! I’ve never met another child with such interesting food preferences. Her favorite foods are sushi, artichokes, prosciutto and beets. What a little foodie!
I decided to start making the cucumber salad at home because we enjoy it so much. It is super easy to make. I recommend using a mandoline slicer unless you have some awesome knife skills. Here is the one I use {affiliate} ➤ OXO Hand Held Mandoline
Once the cucumbers are sliced just let them marinate in the dressing for a couple hours then enjoy! Now if only someone would come to my house and make me sushi rolls.
Asian Cucumber Salad
Ingredients
- 1 Large English Cucumber - thinly sliced
- 1/4 Cup Soy Sauce
- 1 teaspoon Toasted Sesame Oil*
- 2 teaspoons Sugar
- 1/2 teaspoon Freshly Peeled and Grated Ginger**
- 1 Tablespoon Rice Vinegar
- Toasted Sesame Seeds
Instructions
- Evenly layer sliced cucumbers in an 8x8 pan.
- Mix soy sauce, sesame oil, sugar, ginger and vinegar. Poor over cucumbers.
- Cover and refrigerate at least 2 hours before serving. (stir occasionally)
- Serve with a sprinkle of toasted sesame seeds.
Notes
*Toasted sesame oil can be found next to the soy sauce at the grocery store.
**Use the grated ginger in a tube (such as Gourmet Garden) if you prefer. This can be found in the refrigerated produce section.
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