Asian Cucumber Salad
Serves: 4 as a side
Fast and easy Asian Cucumber Salad in less than 10 minutes! Recipe with step-by-step photos.
Ingredients
- 1 tablespoon sugar
- 3 tablespoons white vinegar, or rice vinegar
- 1 tablespoon soy sauce
- 250 g (9 oz) cucumber, sliced into rounds (see Kitchen Notes)
- toasted sesame seeds, to sprinkle
Instructions
- In the same bowl which you plan to serve the cucumber salad, mix together the sugar, vinegar and soy sauce.
- Add the sliced cucumbers.
- Use a spoon to mix the dressing through the cucumbers.
- Leave to sit for about 10 minutes.
- Sprinkle with sesame seeds just before serving.
Kitchen Notes
- WHAT TYPE OF CUCUMBER TO USE
You can use any type of cucumber you like. For small/baby cucumbers, you can simply slice them into rounds. For larger cucumbers, halve the cucumbers before slicing for more bite-sized pieces. - OVEN & STOVE TEMPERATURES
All recipes on this website have been tested on an induction stove and/or with a conventional oven (i.e. an oven without fan). All recipes on this website use temperatures for a conventional oven, unless otherwise mentioned. Convection ovens (i.e. fan-forced ovens) are typically 20°C/70°F hotter than conventional ovens, but please check your manufacturer’s handbook. - CONVERSIONS
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.