Description
Cool cucumber salad with Thai-inspired flavors features crisp vegetables and a tangy dressing. Refreshing ingredients blend perfectly for summer dining and provide a quick, delightful side dish you’ll crave again.
Ingredients
Scale
- 2 cucumbers (halved lengthwise, seeded, and sliced)
- ½ cup (120 ml) red onion, chopped
- ½ cup (120 ml) rice vinegar
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 2 tbsps sugar
- 1 tbsp fresh ginger root, minced
- 1 tbsp garlic, minced
- 1 tbsp sesame seeds
- 1 tsp red pepper flakes
Instructions
- Dressing Preparation: Whisk rice vinegar, sugar, sesame oil, soy sauce, minced garlic, ginger, sesame seeds, and red pepper flakes in a large bowl until ingredients blend into a smooth, fragrant emulsion.
- Vegetable Preparation: Slice cucumbers into delicate half-moons and finely dice red onion, creating a textural foundation for the salad with crisp, sharp elements.
- Marination Process: Combine sliced cucumbers and diced onions with the prepared dressing, gently folding to ensure complete coating and flavor absorption, then refrigerate for 1-2 hours to allow taste profiles to meld and intensify.
- Serving: Stir the cucumber salad just before presenting, ensuring even distribution of the vibrant dressing and reviving the vegetables’ refreshing crunch, delivering a harmonious blend of cool, tangy, and aromatic sensations.
Notes
- Maximize Flavor Fusion: Let the salad marinate in the refrigerator for at least 2 hours to allow ingredients to develop a deep, complex taste profile.
- Slice with Precision: Cut cucumbers and onions thinly and uniformly to ensure even dressing absorption and optimal texture.
- Dressing Technique: Whisk ingredients vigorously to create a smooth, well-integrated sauce that coats vegetables evenly and enhances overall flavor.
- Final Touch: Gently toss salad just before serving to revive crisp textures and redistribute the tangy, aromatic dressing for maximum taste experience.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Lunch, Appetizer, Snacks
- Method: Blending
- Cuisine: Asian
Nutrition
- Serving Size: 5
- Calories: 45
- Sugar: 4g
- Sodium: 200mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg