Save A refreshing, vibrant cucumber salad tossed with Asian-inspired seasonings, sesame oil, and fish sauce for a savory, tangy kick—perfect as a side or light appetizer.
This recipe is one of my go-to salads when I want something light but satisfying. I love serving it alongside grilled meats during warm evenings, as the tangy dressing balances out richer main dishes perfectly.
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Ingredients
- Vegetables: 2 large cucumbers (thinly sliced), 1 small red onion (thinly sliced), 1 medium carrot (julienned), 2 scallions (finely sliced), 1 tablespoon fresh cilantro (chopped)
- Dressing: 2 tablespoons rice vinegar, 1 tablespoon sesame oil, 1 tablespoon fish sauce, 1 teaspoon soy sauce (use gluten-free if needed), 1 teaspoon honey or sugar, 1 garlic clove (finely minced), 1 teaspoon grated fresh ginger, 1 small red chili (thinly sliced, optional)
- Garnish: 1 tablespoon toasted sesame seeds
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Instructions
- Mix Vegetables:
- In a large bowl, combine cucumbers, red onion, carrot, scallions, and cilantro.
- Make Dressing:
- In a separate small bowl, whisk together rice vinegar, sesame oil, fish sauce, soy sauce, honey (or sugar), garlic, ginger, and chili if using.
- Dress the Salad:
- Pour the dressing over the vegetables and toss well to coat.
- Let Flavors Meld:
- Let the salad sit for at least 10 minutes to allow flavors to meld.
- Garnish and Serve:
- Sprinkle with toasted sesame seeds just before serving.
Pin it My family loves sharing this salad at backyard get-togethers. It's become a regular menu item, especially when paired with barbecued chicken or fresh spring rolls.
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Required Tools
Sharp knife, cutting board, mixing bowls, whisk or fork
Allergen Information
Contains fish (fish sauce) and soy (soy sauce). Sesame seeds and sesame oil may trigger allergies. Always check product labels if gluten-free is needed.
Nutritional Information
Each serving: Calories 75, Total Fat 4 g, Carbohydrates 8 g, Protein 2 g
Pin it 
Enjoy this salad as an appetizer or side dish. Its refreshing taste always impresses guests!
