Description
A crisp and refreshing Asian cucumber and tomato salad tossed in a tangy soy-sesame dressing with garlic and a mild chili kick. This easy side dish is light, flavorful, and perfect for making ahead.
Ingredients
4 to 5 Persian cucumbers (about 1 pound), sliced into 1/2-inch pieces
1/2 pound cherry tomatoes, halved
1/2 tablespoon salt
3 tablespoons rice vinegar
2 tablespoons soy sauce
1 tablespoon granulated sugar
3 cloves garlic, minced
2 teaspoons sesame oil
1 tablespoon chili oil
Pinch of salt
Instructions
- Add the cucumbers, cherry tomatoes, and salt to a large bowl. Toss well and let sit for 30 minutes to release excess moisture.
- Drain the liquid, rinse the vegetables, and gently pat dry with paper towels.
- In a small bowl, whisk together rice vinegar, soy sauce, sugar, minced garlic, sesame oil, chili oil, and a pinch of salt until well combined.
- Pour the dressing over the vegetables and toss gently to coat evenly.
- Let the salad marinate for at least 30 minutes or refrigerate overnight for deeper flavor. Serve chilled or slightly cool.
Notes
Add sliced red onions or toasted sesame seeds for extra flavor and texture.
Mix in tofu or shredded chicken for added protein.
Adjust sugar or chili oil to balance sweetness and heat.
Store in an airtight container in the refrigerator for up to 2 days.
Best served cold; do not reheat.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: No Cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 90 kcal
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 5 g
- Saturated Fat: 0.7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 0 mg
