Description
A refreshing and light cucumber salad perfect as a side dish or snack, easily customizable to your taste.
Ingredients
Scale
- 2 large cucumbers
- 1 teaspoon salt
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- 1 teaspoon sesame oil
- 1 teaspoon chili flakes (optional)
- Sesame seeds for garnish
- Chopped green onions for garnish
Instructions
- Thinly slice the cucumbers and place them in a bowl. (About 5 minutes)
- Toss in a teaspoon of salt over the cucumbers and let them sit for about 10 minutes.
- In a separate bowl, whisk together rice vinegar, soy sauce, sugar, and sesame oil. Add chili flakes if desired. (About 5-10 minutes)
- Drain excess water from the cucumbers. (About 2 minutes)
- Pour dressing over cucumbers and mix well. (About 3-5 minutes)
- Let the salad marinate in the fridge for at least 20 minutes.
- Sprinkle with sesame seeds and chopped green onions before serving. (About 2 minutes)
Notes
For best flavor, allow the salad to marinate in the fridge. This salad can be customized with additional vegetables like carrots or bell peppers.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: No-cook
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 6g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg