Description
A light and refreshing cucumber salad dressed in a zesty Asian-style dressing, perfect for summer.
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 (adjust to taste)
- 3/4 tbsp rice vinegar
- 1 tbsp chili oil
- 1/2 tbsp sesame seeds
- 1/2 tbsp garlic (minced, optional)
Instructions
- Begin by rinsing and slicing one end of the cucumber at an angle.
- Continue slicing at an angle. Aim for slices that look oval rather than round, adjusting the thickness to your liking.
- Add the cucumber slices to a bowl or container and sprinkle with 1/2 tsp of salt.
- Mix well and refrigerate for at least 20 minutes to draw out the water.
- After 20 minutes, drain the excess water and give the cucumber slices a quick rinse for about 10 seconds. Return them to the bowl or container.
- Add sesame oil, light soy sauce, sugar, rice vinegar, chili oil, sesame seeds, and optional garlic to the cucumbers.
- Stir until everything is well combined, and then serve. Enjoy!
Notes
Best enjoyed fresh; serve as a side to various main dishes or as a light snack.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: No Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 100
- Sugar: 3g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg