Asian Cucumber Salad Recipe
View original ↗
The Real Food Dietitians · by Molly Slama

Asian Cucumber Salad Recipe

NUTRITION · PER SERVING15M COOK
CAL 5%·PRO 1%
CARBS 6G21% OF CAL
1G FIBER4G SUGAR1G OTHER
FAT 10G81% OF CAL
1G SAT8G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A crisp vegetable salad of cucumber, carrot, and green onion with a savory-sweet sesame-ginger dressing made from rice vinegar, soy sauce, and sesame oil. A refreshing no-cook side for grain bowls and grilled proteins.

sidesaladdairy freevegetarian
View the full recipe on The Real Food Dietitians →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 6
  • 3 tablespoons rice vinegar
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon low-sodium soy sauce*
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon pure honey**
  • 1 garlic clove, grated or minced
  • 1 teaspoon grated or minced fresh ginger (1-inch piece)
  • 1 large English cucumber, thinly sliced (~3 cups)
  • 2 medium carrots, peeled and thinly sliced into rounds (~1 cup)
  • 3 green onions, ends trimmed, thinly sliced
  • 1-2 teaspoons chili crisp (such as Momofuku chili crunch) or a pinch of crushed red pepper flakes
  • Optional for topping: sesame seeds and/or chopped peanuts
PREP
15M
SODIUM
97MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.