Description
This Asian Sesame Cucumber Slaw is a refreshing and vibrant dish that combines crunchy cucumbers with a zesty dressing. Perfect as a side or topping, it brings a delightful contrast of flavors to any meal.
Ingredients
Scale
- For the Slaw:
- 2 large cucumbers (about 1 pound), thinly sliced or julienned
- 1 large carrot, julienned
- 1 red bell pepper, thinly sliced
- 1 cup red cabbage, finely shredded
- 1 green onion, thinly sliced (white and green parts separated)
- 1/4 cup fresh cilantro, chopped
- 1/4 cup sesame seeds (toasted, if desired)
- For the Dressing:
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce (low-sodium preferred)
- 1 tablespoon sesame oil
- 1 tablespoon honey or maple syrup (for a vegan option)
- 1 teaspoon fresh ginger, grated
- 1 clove garlic, minced
- 1 teaspoon sriracha or chili oil (optional, for heat)
- Salt and pepper to taste
Instructions
- Start by preparing your vegetables. Wash the cucumbers and peel them if desired. Thinly slice or julienne them using a sharp knife or mandoline. Aim for uniform thickness for even marinating. Set aside.
- Julienne the carrot and thinly slice the red bell pepper. These veggies not only add color but also texture, so take your time to cut them evenly. Set aside with the cucumbers.
- Finely shred the red cabbage. Aim for thin strips that will mix well with the other ingredients. If you have a food processor, it can simplify this step. Add the cabbage to the bowl with the cucumbers, carrots, and bell pepper.
- Next, slice the green onion. Use the white parts in the slaw and reserve the green tops for garnish. This adds a lovely pop of color and flavor.
- In a separate small bowl, whisk together the dressing ingredients: rice vinegar, soy sauce, sesame oil, honey or maple syrup, grated ginger, minced garlic, and sriracha if using. Make sure everything is well combined, and taste for seasoning, adjusting salt and pepper as desired.
- Pour the dressing over the prepared vegetables in the large bowl. Using tongs or your hands, gently toss everything together until the vegetables are evenly coated. This should take about 1-2 minutes.
- Let the slaw sit for about 10 minutes. This allows the flavors to meld and the vegetables to soften slightly. You’ll notice the colors brightening and the mixture becoming more vibrant.
- Before serving, sprinkle the toasted sesame seeds and cilantro over the slaw for added flavor and crunch. Mix gently to combine.
- Serve immediately or refrigerate for up to an hour before serving. Avoid letting it sit too long, as the cucumbers can release water, making the slaw soggy. Enjoy!
- Prep Time: 15 mins
- Cook Time: 0 mins
- Category: Side Dish
- Method: No-Cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 5 g
- Sodium: 250 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg
Keywords: Be careful not to over-salt your dressing; the soy sauce already brings a salty element. If you don’t have a mandoline for slicing, a sharp knife works just as well. For an extra crunch, consider adding chopped nuts, like peanuts or cashews, just before serving.