Description
A refreshing and crunchy Asian cucumber salad that’s quick to prepare and packed with flavor.
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 (to taste)
- 3/4 tbsp rice vinegar
- 1 tbsp chili oil
- 1/2 tbsp sesame seeds
- 1/2 tbsp garlic (minced, optional)
Instructions
- Rinse and slice one end of the cucumber at an angle.
- Continue slicing at an angle until you have enough slices.
- Add the cucumber slices to a bowl and sprinkle with salt.
- Mix well and refrigerate for at least 20 minutes.
- Drain the water and rinse the cucumbers briefly.
- Add sesame oil, light soy sauce, sugar, rice vinegar, chili oil, sesame seeds, and garlic.
- Stir until well combined and serve chilled. Enjoy!
Notes
For extra flavor, marinate the salad for longer, and adjust the sugar according to your taste.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No Cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 6g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg