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Tangy Honey Cucumber Salad

Tangy Honey Cucumber Salad for a Refreshing Summer Side

A refreshing Tangy Honey Cucumber Salad that perfectly complements summer meals. Quick and easy, this healthy dish is a must-try for gatherings.
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Prep Time 15 minutes
Resting Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salads
Cuisine: American, Asian
Calories: 80
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 medium English or Persian Cucumbers Slice thinly
  • 1 teaspoon Kosher Salt To draw out moisture
  • 1/4 cup Red Onion Optional, diced
  • 1/4 cup Fresh Cilantro Optional, chopped
  • 1 small Chile Pepper Optional, sliced
  • 2 stalks Scallions Optional, chopped
  • 2 tablespoons Sesame Seeds For garnish
For the Dressing
  • 1/4 cup Rice Wine Vinegar
  • 2 tablespoons Honey
  • 1 tablespoon Sesame Oil
  • 1 teaspoon Fresh Ginger Grated
  • 1 clove Garlic Minced

Equipment

  • Colander
  • Mixing bowl
  • Salad Fork
  • Kitchen Towel

Method
 

Preparation Steps
  1. Thinly slice cucumbers and sprinkle with kosher salt. Let drain in a colander for 30-60 minutes.
  2. Rinse cucumbers under cold water and pat dry with a towel.
  3. Whisk together rice wine vinegar, honey, sesame oil, ginger, garlic, and a pinch of salt in a bowl.
  4. In a large bowl, combine cucumber slices and any optional ingredients. Toss gently.
  5. Pour dressing over the salad and toss until coated.
  6. Garnish with sesame seeds and serve immediately.

Nutrition

Serving: 1servingCalories: 80kcalCarbohydrates: 15gProtein: 2gFat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 150mgPotassium: 200mgFiber: 1gSugar: 4gVitamin A: 500IUVitamin C: 10mgCalcium: 30mgIron: 0.5mg

Notes

Keep dressing separate until serving to maintain crunch of cucumbers. Store salad in an airtight container for up to 24 hours.

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