Simple Asian Cucumber Salad with Cilantro and Honey
A refreshing, Asian-inspired salad with thinly sliced cucumbers purged in toasted sesame oil, basil, and garlic.
Prep Time20 minutes mins
Total Time20 minutes mins
Course: Dinner, Lunch, Salad, Salad Dressing, Side Dish
Cuisine: Asian
Allergy: Dairy Free, Gluten Free, Nut Free, Vegetarian
Servings: 5
Calories: 93kcal
- 2 English cucumbers, thinly sliced, preferably with mandolin slicer
- ½ tsp salt
- 3 Tbsp rice wine vinegar
- 2 Tbsp toasted sesame oil
- 2 cloves garlic, minced
- 1 Tbsp honey
- ½ cup basil, sliced
- 2 Tbsp cilantro, chopped
- 2 scallions, thinly sliced (white and green part)
- 1 Tbsp sesame seeds, (optional)
Place sliced cucumbers in a medium-sized salad bowl and sprinkle with salt. Set aside to rest.
2 English cucumbers,, ½ tsp salt
In a small bowl, whisk together rice vinegar, sesame oil, garlic, and honey.
3 Tbsp rice wine vinegar, 2 Tbsp toasted sesame oil, 1 Tbsp honey, 2 cloves garlic,
Drain any excess liquid formed from cucumbers. For a crisper cucumber salad pat cucumbers dry (optional) then add the whisked ingredients and toss well.
Next add basil, cilantro and scallions and toss well to incorporate.
½ cup basil,, 2 Tbsp cilantro,, 2 scallions,
Top with sesame seeds and serve.
1 Tbsp sesame seeds,
Calories: 93kcal | Carbohydrates: 9g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 236mg | Potassium: 207mg | Fiber: 1g | Sugar: 6g | Vitamin A: 311IU | Vitamin C: 5mg | Calcium: 44mg | Iron: 1mg