Ingredients
Scale
- 2 large cucumbers
- 1 red bell pepper
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon sugar
- 1/4 cup chopped fresh cilantro
- 1/4 teaspoon red pepper flakes
Instructions
- Thinly slice the cucumbers and red bell pepper.
- In a large bowl, combine rice vinegar, soy sauce, sesame oil, and sugar.
- Add the cucumbers and red bell pepper to the dressing and toss well.
- Stir in the chopped cilantro and red pepper flakes.
- Let the salad sit for at least 10 minutes before serving.
Notes
- For extra crunch, add some sliced radishes.
- This salad can be made ahead of time and stored in the fridge.
- Prep Time: 15 minutes
- Category: Side Dish
- Method: Raw
- Cuisine: Asian
- Diet: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 80
- Sugar: 3g
- Sodium: 600mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: Asian Cucumber Salad, refreshing side dish, summer salad