Ingredients
Scale
- 1 pound cocktail cucumbers, sliced into ¼-inch pieces
- ¾ teaspoon salt
- ¼ cup rice vinegar
- 1 tablespoon soy sauce or tamari
- 2 teaspoons toasted sesame oil
- 2 teaspoons honey
- 1 teaspoon Sriracha
- ¼ teaspoon finely minced fresh ginger
- ¼ cup diced red onion
- ¼ cup chopped roasted and salted cashews
Instructions
- Add sliced cucumbers to a large bowl and sprinkle with salt. Let sit for at least 15 minutes. Pat dry with paper towel every few minutes to remove excess liquid.
- In a medium bowl, whisk together rice vinegar, soy sauce, sesame oil, honey, Sriracha, and ginger.
- Pour the dressing over the cucumbers and toss until well coated. Add diced red onion and chopped cashews, mixing to combine.
Notes
Salting the cucumbers helps maintain their crispness by drawing out moisture.
You can substitute white wine vinegar for rice vinegar if needed, but flavors may differ.
Chill the salad for up to two hours for enhanced flavor before serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Asian
Nutrition
- Calories: 180
- Sugar: 5
- Sodium: 300
- Fat: 10
- Saturated Fat: 1
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 22
- Fiber: 2
- Protein: 4
- Cholesterol: 0