Cucumber Salad Remix Asian (Print Version)

Crisp cucumbers, vibrant veggies, and zesty Asian-inspired dressing create a refreshing, tangy side bursting with flavor.

# Components:

→ Vegetables

01 - 2 large cucumbers, thinly sliced
02 - 1 small red onion, thinly sliced
03 - 1 medium carrot, julienned
04 - 2 scallions, finely sliced
05 - 1 tablespoon fresh cilantro, chopped

→ Dressing

06 - 2 tablespoons rice vinegar
07 - 1 tablespoon sesame oil
08 - 1 tablespoon fish sauce
09 - 1 teaspoon soy sauce (gluten-free if necessary)
10 - 1 teaspoon honey or sugar
11 - 1 garlic clove, finely minced
12 - 1 teaspoon grated fresh ginger
13 - 1 small red chili, thinly sliced (optional)

→ Garnish

14 - 1 tablespoon toasted sesame seeds

# Directions:

01 - Place sliced cucumbers, red onion, julienned carrot, scallions, and chopped cilantro into a large mixing bowl.
02 - In a small bowl, thoroughly whisk together rice vinegar, sesame oil, fish sauce, soy sauce, honey or sugar, minced garlic, grated ginger, and sliced chili if utilizing.
03 - Pour the dressing evenly over the vegetables and toss until ingredients are well coated.
04 - Allow the salad to rest for at least 10 minutes to meld flavors.
05 - Sprinkle toasted sesame seeds over the salad immediately before serving.

# Expert Advice:

01 -
  • Quick and easy to make with minimal prep time
  • Light, flavorful, and versatile as both side dish or appetizer
02 -
  • Contains fish and soy allergens, plus sesame seeds and oil
  • Use gluten-free soy sauce if gluten-free is required
03 -
  • Let the salad chill in the fridge for an hour for extra flavor
  • Slice vegetables evenly for the best texture throughout

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