Asian Cucumber Veggie Salad
Asian Cucumber Salad is so packed with flavor and textures. Drizzled with homemade dressing, this vibrant, tasty salad is a must try!
Servings: 6
Calories: 85kcal
Ingredients
- 3 cucumbers sliced thin
- 1 red pepper cut into thin small slices
- 1 carrot shredded
- 1 cup edamame shelled
- toasted sesame seeds for garnish
For the dressing:
- 3/4 cup rice vinegar
- 1/4 cup water
- 2 Tablespoons sugar
- 1 teaspoon kosher salt
- 2 Tablespoons fresh chopped cilantro
Instructions
- In a large bowl, mix together all the pre-cut vegetables and edamame.
- In a small bowl, mix together all the dressing ingredients.
- Pour over the vegetables and toss to coat. Refrigerate for at least an hour and toss again before serving. Garnish with toasted sesame seeds.
Video
Notes
- Not a fan of one of these veggies? You can add any kind of vegetables you like! I love this salad with purple cabbage, green onions, orange or yellow peppers, broccoli or crisp pea pods. Use whatever you have on hand or whatever your family likes.
- This salad is best served cold so try to chill it in the fridge for at least an hour before serving. The longer you let the flavors sit in the bowl together, the better.
- Leftovers taste delicious! This salad stays nice and fresh in the fridge for up to three days. Any longer and the cucumbers start to taste a little bit bitter.
Nutrition
Calories: 85kcal | Carbohydrates: 13g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Sodium: 334mg | Potassium: 417mg | Fiber: 3g | Sugar: 9g | Vitamin A: 2760IU | Vitamin C: 34mg | Calcium: 46mg | Iron: 1mg