Ingredients
Scale
- 2 large English cucumbers, thinly sliced
- 1/4 cup rice vinegar
- 2 tablespoons toasted sesame oil
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon granulated sugar
- 2 tablespoons toasted sesame seeds
- 2 green onions, thinly sliced
- 1 ripe avocado (optional)
Instructions
- Wash cucumbers thoroughly and slice them thinly using a sharp knife or mandoline.
- In a large mixing bowl, whisk together rice vinegar, sesame oil, soy sauce, and sugar until the sugar dissolves.
- Gently fold in the sliced cucumbers until well coated with the dressing.
- Sprinkle toasted sesame seeds and chopped green onions over the salad; if using, fold in avocado gently.
- Chill in the refrigerator for at least 15 minutes before serving to allow flavors to meld.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: California
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 85
- Sugar: 3g
- Sodium: 320mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg