Cucumber Vinegar Salad
This refreshing Cucumber Vinegar Salad is a light and tangy dish perfect for summer meals or as a side for any occasion. With crisp cucumbers and a tangy vinegar dressing, it's a quick and easy salad that takes just minutes to prepare.
Equipment
- 1 mixing bowl
- 1 whisk
- 1 cutting board
- 1 measuring cups
- 1 measuring spoons
Ingredients
- 3 medium cucumbers, thinly sliced
- ¼ cup rice vinegar
- 2 tablespoons sugar
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- ¼ teaspoon red pepper flakes optional
- ¼ teaspoon salt
- 1 green onion sliced, for garnish
- sesame seeds for garnish, optional
Instructions
- Wash the cucumbers thoroughly and slice them thinly using a knife and cutting board. Place the slices in a mixing bowl.
- In a separate small bowl, combine rice vinegar, sugar, soy sauce, sesame oil, red pepper flakes (if using), and salt. Whisk together until the sugar is dissolved.
- Pour the vinegar mixture over the sliced cucumbers in the mixing bowl. Stir gently to combine, ensuring all cucumber slices are coated in the dressing.
- Let the salad sit for about 5 minutes at room temperature to allow flavors to meld. Alternatively, refrigerate for 15-30 minutes for a chilled salad.
- Before serving, give the salad a good toss and garnish with sliced green onions and sesame seeds if desired.
Notes
This salad can be prepared a few hours ahead of time, allowing the flavors to deepen.
Customize the salad by adding other vegetables such as bell peppers or radishes for extra crunch.
Store any leftovers in an airtight container in the refrigerator for up to 2 days.