Asian Cucumber Salad
A simple and tasty Asian Cucumber Salad combines cucumbers, avocado, green onion, and an addictive sesame dressing. This light and healthy salad makes a perfect side dish to just about any dinner!
Servings 3 -5 as a side
- 4 heaping cups (500g) Persian cucumbers thinly sliced (or English cucumbers)
- 3/4 cup (124g) chopped avocado (~1 small ripe avocado)
- 1/4 cup (14g) thinly sliced green onions (white parts only; about 4 onions)
- 2 tablespoons sesame oil
- 1/4 cup (52g) white wine vinegar
- 2 teaspoons white sugar
- 1/2 teaspoon toasted sesame seeds
- 1/4 teaspoon red pepper flakes optional (increase or decrease for personal spice preference)
- Salt and pepper to taste
Peel the cucumber if desired. I like to leave the peels on for flavor and nutrients.
Thinly slice the cucumbers. (Use a box grater with a vegetable slicing surface, a mandolin slicer, or a knife). Add the sliced cucumbers to a large bowl.
Chop the avocado, thinly slice the green onions and add to the salad.
In a Mason jar, combine the sesame oil, white wine vinegar, sugar, sesame seeds, and red pepper flakes. Add salt and pepper to taste. Place lid on and shake to combine.
Pour dressing over the salad and toss to combine. Taste and adjust seasoning to preference.
For optimal flavors, let stand for about 10-15 minutes, stirring frequently, before serving.
Salad is best enjoyed within 1-2 hours of being made.
You'll find there is leftover dressing in the bowl after the salad is gone. The amount of dressing is important though because as you stir it frequently, all of the ingredients have a chance to "marinate" in the dressing.
This salad is best eaten right after being made and doesn't store very well. It's also best when the vegetables have previously been chilled.
Calories: 200kcal | Carbohydrates: 9g | Protein: 2g | Fat: 18g | Saturated Fat: 3g | Sodium: 12mg | Potassium: 341mg | Fiber: 4g | Sugar: 4g | Vitamin A: 332IU | Vitamin C: 10mg | Calcium: 21mg | Iron: 1mg