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Crispy cucumber salad with sesame dressing in a bowl

Crispy Cucumber Salad with Sesame

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A refreshing and vibrant salad featuring Persian cucumbers in a salty, sweet, and nutty dressing. Perfect as a side dish or a light lunch.
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Prep Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Asian, Vegan
Calories: 150
Ingredients Method Nutrition Notes

Ingredients
  

Salad Ingredients
  • 5-6 pieces mini Persian cucumbers, sliced into 1/4-1/2 inch rounds Approximately 3 cups
  • 3 tablespoons coconut aminos (or gluten-free soy sauce)
  • 2 tablespoons rice vinegar
  • 1.5 tablespoons honey Substitute with maple syrup for vegan option
  • 1 teaspoon kosher salt Adjust to taste
  • 2 tablespoons toasted sesame oil
  • 2 teaspoons sesame seeds Plus extra for garnish

Method
 

Preparation
  1. In a small bowl, whisk together the coconut aminos, rice vinegar, honey, salt, sesame oil, and sesame seeds until well combined.
  2. In a medium bowl, add the cucumber slices and pour the dressing over them. Gently toss to coat.
  3. Place the bowl in the refrigerator and let it marinate for 20-30 minutes, mixing every 5-10 minutes to ensure all the flavors meld.
  4. Before serving, give the salad another toss and adjust salt as needed, decorating with additional sesame seeds if desired.

Nutrition

Serving: 1gCalories: 150kcalCarbohydrates: 15gProtein: 2gFat: 10gSaturated Fat: 1gSodium: 150mgFiber: 2gSugar: 5g

Notes

This salad can be stored in an airtight container in the refrigerator for up to 2-3 days. For additional flavor, consider adding fresh herbs like cilantro or mint, or chili flakes for spice.
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