Speedy Asian Cucumber Salad (Vegetarian) (Variation)
By @chef1
Remixed from Speedy Asian Cucumber Salad
Based on "Speedy Asian Cucumber Salad". A refreshing and tangy cucumber salad with a flavorful Asian-inspired dressing. Perfect as a quick side dish or snack.
Recipe Rating
Not yet rated by chefs
Ingredients
- ●2 medium cucumbers
- ●2 tablespoons rice vinegar
- ●1 tablespoon soy sauce
- ●1 teaspoon sesame oil
- ●1 teaspoon sugar
- ●1 clove garlic
- ●0.5 teaspoon ginger
- ●pinch red pepper flakes
- ●0.25 cup shallots
- ●1 teaspoon sesame seeds
Instructions
- 1Thinly slice the cucumbers.
- 2In a bowl, whisk together the rice vinegar, soy sauce, sesame oil, sugar, minced garlic, and ginger. Add red pepper flakes if desired.
- 3In a bowl, toss the sliced cucumbers with the dressing to coat evenly.
- 4For the best flavor, let the salad marinate for 10-15 minutes. However, you can serve it immediately if you're short on time.
- 5Sprinkle the salad with sesame seeds and sliced shallots. Serve chilled.
Recipe details
- Cuisine
- Asian
- Category
- Salad
- Preparation
- 33 minutes
- Cooking
- 0 minutes
Estimated total: 46 minutes. Planning estimate: stated duration ranges use their midpoint; standard preparation, heating and handling allowances are included. Overlapping tasks are counted once. Resting/chilling is included in total time.
How these estimates were calculated
- Prepare aromatics and shallots: 10 min planning allowance (vegetable_prep)
- Measure dressing ingredients and sesame seeds: 5 min planning allowance (simple_prep)
- Slice cucumbers: 10 min planning allowance (vegetable_prep)
- Whisk dressing: 3 min planning allowance (mix)
- Toss cucumbers with dressing: 3 min planning allowance (mix)
- Garnish with sesame seeds and shallots, serve: 2 min planning allowance (garnish)
- Includes minced garlic and ginger
- Optional for best flavor
- Serve chilled
- cucumbers: USDA medium portion weight
- rice vinegar: product-label volume convention (teaspoon 5 mL, tablespoon 15 mL, cup 240 mL)
- rice vinegar: USDA FoodData Central Branded: KIKKOMAN, published 2021-10-28; product-label estimate, formulation and label rounding may vary (https://fdc.nal.usda.gov/food-details/2158088/nutrients)
- Kikkoman unseasoned rice-vinegar label; milliliters remain volume, not gram weights.
- soy sauce: USDA tbsp portion weight
- Assumed tamari soy sauce (made from soy).
- sesame oil: USDA tsp portion weight
- sugar: USDA tsp portion weight
- Assumed granulated sugar.
- garlic: USDA clove portion weight
- ginger: USDA tsp portion weight
- Assumed raw ginger root, minced.
- red pepper flakes: USDA tsp portion weight
- red pepper flakes: Standard pinch allowance: 1/16 tsp
- Pinch estimated as 1/16 tsp.
- shallots: USDA tbsp chopped portion weight
- Raw shallot with documented standard bulb weight when counted; actual size varies.
- sesame seeds: USDA tbsp portion weight
- Assumed whole, dried sesame seeds.
- cucumbers: 402 g · USDA reference 169225
- rice vinegar: 30 mL · Food reference
- soy sauce: 18 g · USDA reference 174278
- sesame oil: 4.5 g · USDA reference 171016
- sugar: 4.2 g · USDA reference 169655
- garlic: 3 g · USDA reference 169230
- ginger: 1 g · USDA reference 169231
- red pepper flakes: 0.11 g · USDA reference 170932
- shallots: 40 g · USDA reference 170499
- sesame seeds: 3 g · USDA reference 170150
cucumber · sesame oil · rice vinegar · ginger
Estimated nutrition per serving
79 calories · 3 g protein · 11.3 g carbohydrate · 3.4 g fat · 510 mg sodium
Source and basis: USDA FoodData Central and reviewed product references; ingredient-based calculation per serving. Documented USDA or manufacturer portion weights; all listed ingredient mass included before cooking losses. Nutrients with incomplete inputs omitted. Full ingredient matches and assumptions below.
Recipe Context
This recipe was created with the following context in mind: