Follow these steps for perfect results
white wine vinegar
reduced-sodium soy sauce
olive oil
dried parsley flakes
sugar
ground ginger
cucumber
thinly sliced
red onion
quartered
In a small bowl, whisk together white wine vinegar, reduced-sodium soy sauce, olive oil, dried parsley flakes, sugar, and ground ginger.
In a serving bowl, combine thinly sliced cucumber and quartered red onion slices.
Add the dressing to the cucumber and onion mixture.
Toss gently to coat all ingredients evenly with the dressing.
Refrigerate the salad until serving to allow flavors to meld.
Expert advice for the best results
For a spicier kick, add a pinch of red pepper flakes.
Garnish with sesame seeds for added flavor and texture.
Marinate the cucumber and onion in the dressing for at least 30 minutes for a more intense flavor.
Everything you need to know before you start
5 minutes
Can be made a few hours in advance.
Serve in a shallow bowl, garnished with fresh parsley or sesame seeds.
Serve as a side dish with grilled meats or fish.
Serve as a light and refreshing appetizer.
Balances the sweetness and acidity of the salad.
Discover the story behind this recipe
Common side dish in many Asian cuisines.
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