Cucumber Salad

A refreshing and nutritious Cucumber Salad that is perfect for busy evenings, offering a crisp crunch and tangy flavors.

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Prep Time 15

Total Time 15

Servings: 4 servings

Course: Salad, Side Dish

Cuisine: Healthy, vegetarian

Calories: 80

Ingredients Method Notes

Ingredients

Main ingredients

2 cups cucumbers, sliced Fresh and crunchy, cucumbers are hydrating and low in calories, perfect for a light dish.
1 tablespoon olive oil Adds healthy fats and enhances flavor; you can substitute with avocado oil for a different taste.
1 tablespoon rice vinegar Provides a tangy kick; apple cider vinegar can be used as a substitute.
1 teaspoon soy sauce Adds umami depth; consider using low-sodium soy sauce for a healthier option.
1 teaspoon sesame oil Offers a nutty flavor; can be replaced with a lighter oil if preferred.
1 teaspoon sugar Balances the acidity; honey or a sugar substitute like stevia could work here.
to taste salt and pepper Essential for seasoning; enhance according to personal preference.
Sesame seeds for garnish Adds visual appeal and a slight crunch; can be omitted if desired.

Method

Preparation

Combine the sliced cucumbers in a large bowl.
In a separate bowl, whisk together olive oil, rice vinegar, soy sauce, sesame oil, sugar, salt, and pepper.
Pour the dressing over the cucumbers and toss to coat.
Let it marinate for 10-15 minutes to enhance the flavors.
Garnish with sesame seeds before serving.

Notes

Over-marinating the salad can cause the cucumbers to become too soft. Limit the marinating time to prevent this. This salad pairs wonderfully with grilled meats or a robust pasta dish and can be stored in the refrigerator for up to 2 days in an airtight container.