- 2 cucumbers, peeled and cut into 1/4-inch slices
- 3 tablespoons rice vinegar
- 2 tablespoons sesame oil
- 1 tablespoon sugar
- 1 tablespoon soy sauce
- 1 teaspoon freshly grated ginger
- 1/4 teaspoon salt
- In a large bowl, combine the cucumbers, vinegar, oil, sugar, soy sauce, ginger and salt.
- Mix well to combine.
- Refrigerate for at least 30 minutes before serving.
Asian
Cucumber Salad
Salad
Vegetarian
Vegan
Gluten-Free