Asian Cucumber Salad with Rice Vinegar

A refreshing and tangy Asian cucumber salad that's perfect for a light summer meal. The cucumber is thinly sliced and tossed in a simple dressing made with rice vinegar, soy sauce, sesame oil, sugar, salt, and black pepper. The salad is then refrigerated for at least 30 minutes, or up to overnight, to allow the flavors to meld. Just before serving, the salad is garnished with chopped green onions.

This recipe is inspired by the classic Chinese cucumber salad, which is a popular side dish served in many restaurants. The original salad is typically made with a simple dressing made with rice vinegar, soy sauce, and sesame oil. I've added a few additional ingredients to my version, such as sugar, salt, and black pepper, to give the salad a more complex flavor. I also like to refrigerate the salad for at least 30 minutes before serving, which allows the flavors to meld and the cucumber to become slightly pickled.

Prep time: 15 | Cook time: 0 | Serves: 4

Ingredients

• 1 cucumber, thinly sliced
• 1/2 cup rice vinegar
• 1/4 cup soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon sugar
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup chopped green onions

Instructions

1. In a large bowl, combine the cucumber, rice vinegar, soy sauce, sesame oil, sugar, salt, and black pepper. Toss to coat.
2. Cover and refrigerate for at least 30 minutes, or up to overnight.
3. Just before serving, stir in the green onions.

Why It Works

• The thinly sliced cucumber provides a refreshing and crunchy texture.
• The simple dressing, made with rice vinegar, soy sauce, sesame oil, sugar, salt, and black pepper, adds a tangy and savory flavor to the salad.
• Refrigerating the salad for at least 30 minutes allows the flavors to meld and the cucumber to become slightly pickled.
• The chopped green onions add a fresh and herbaceous flavor to the salad.