Description
A refreshing, no-cook Asian cucumber salad that’s quick and easy to prepare, perfect as a side dish.
Ingredients
Scale
- 5 Persian Cucumbers
- 1/2 tsp Salt
- 1/2 tbsp Sesame Oil
- 3/4 tbsp Light Soy Sauce
- 1/2–1 tbsp Sugar
- 3/4 tbsp Rice Vinegar
- 1 tbsp Chili Oil
- 1/2 tbsp Sesame Seeds
- 1/2 tbsp Minced Garlic (optional)
Instructions
- Rinse the cucumbers and slice them at a slight angle into thin, oval-shaped slices.
- Toss the cucumber slices with salt and let them chill in the fridge for at least 20 minutes to draw out excess water.
- Quickly rinse and drain the cucumbers.
- In a bowl, whisk together sesame oil, soy sauce, rice vinegar, sugar, and chili oil until sugar dissolves.
- Combine the dressing with cucumbers, add optional garlic, and sprinkle with sesame seeds. Stir until evenly coated.
- Let it rest for 5 minutes before serving.
Notes
Customize ingredients based on preference. This salad can be enjoyed fresh and pairs well with grilled dishes.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 80
- Sugar: 2g
- Sodium: 200mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg