This cucumber salad is literally so yummy & fresh! It’s the perfect addition to a rice bowl, a quick snack, or for meal prep!
The recipe:
Cut your cucumber into thin slices and cut the slices into quarters to form bite-size pieces.
For the red onion, slice it into small ribbons to make it easier to eat. Feel free to use less than 1/4 cup if that’s too much red onion for your liking!
Add in your cucumbers, red onion, soy sauce, sesame oil, rice wine vinegar, and a squeeze of lime in a medium-sized bowl.
Mix well, add in your seasonings (sesame seeds and garlic powder), and place in the fridge to marinate for a few hours. I recommend letting it marinate at least 30 minutes to an hour, but for bold flavors, definitely recommend leaving it in for longer!
Once you’re ready to eat, remove from the fridge. Dice your avocado and add to your salad! I like to add the avocado in right before eating so it doesn’t become too oxidized and mushy!
Enjoy!! xx
Asian Style Cucumber Salad
Ingredients
- 1.5 cups cucumber, thinly sliced & quartered
- 1/4 cup red onion, thinly sliced
- 2 tablespoons soy sauce
- 2 teaspoons sesame oil
- 1 tablespoon rice wine vinegar
- 1 avocado
- 1/4 lime, to squeeze
Instructions
- Cut your cucumber into thin slices and cut the slices into quarters to form bite-size pieces.
- For the red onion, slice it into small ribbons to make it easier to eat. Feel free to use less than 1/4 cup if that's too much red onion for your liking!
- Add in your cucumbers, red onion, soy sauce, sesame oil, rice wine vinegar, and a squeeze of lime in a medium-sized bowl.
- Mix well, add in your seasonings (sesame seeds and garlic powder), and place in the fridge to marinate for a few hours. I recommend letting it marinate at least 30 minutes to an hour, but for bold flavors, definitely recommend leaving it in for longer!
- Once you're ready to eat, remove from the fridge. Dice your avocado and add to your salad! I like to add the avocado in right before eating so it doesn't become too oxidized and mushy!
- Enjoy!! xx
