Description
Born during a heatwave with no AC and only a handful of ingredients, this salad became my go-to summer rescue. Think crunchy cucumbers, bold chili heat, a garlicky punch, and a tangy-sweet kick that wakes up every bite. It’s light, flavorful, and ready in minutes—perfect for potlucks, lazy dinners, or fridge raids when it’s just too hot to cook.
Ingredients
For the Salad:
-
8 mini or Persian cucumbers, thinly sliced
-
1 green onion, finely sliced
-
1 tbsp toasted sesame seeds
For the Dressing:
-
1½ tbsp low-sodium soy sauce
-
1½ tbsp rice vinegar
-
1 tsp sesame oil
-
1 tbsp honey or maple syrup
-
2 garlic cloves, minced
-
1 tsp red chili flakes (adjust to taste)
Instructions
-
Prep Cucumbers: Slice cucumbers thinly and mix with green onion in a large bowl. Chill in the freezer while you make the dressing.
-
Whisk Dressing: Combine soy sauce, vinegar, sesame oil, honey, garlic, and chili flakes. Whisk until smooth.
-
Toss & Marinate: Pour dressing over chilled cucumbers. Toss gently to coat.
-
Rest: Let sit for 10–15 minutes to soak in flavor.
-
Serve: Garnish with toasted sesame seeds and serve slightly chilled.
Notes
-
Add ½ tsp grated fresh ginger for extra zing.
-
Store leftovers up to 2 days; drain before serving.
-
Serve with grilled meats, on avocado toast, or as a spicy side to rice bowls.
- Prep Time: 10 minutes
Nutrition
- Calories: 60 per serving
- Sugar: 4g
- Fat: 3g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 1g