Description
A quick, fresh, and tangy salad that’s perfect as a side dish or snack, featuring crisp cucumbers in a flavorful dressing.
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 cucumbers and slice one end at an angle.
- Continue slicing at an angle so pieces look oval.
- Put slices in a bowl and sprinkle with salt. Mix well.
- Refrigerate for at least 20 minutes to draw out water.
- Drain the water and rinse cucumbers quickly for 10 seconds.
- Add sesame oil, soy sauce, sugar, rice vinegar, chili oil, sesame seeds, and minced garlic.
- Stir until well combined and serve.
Notes
Use Persian or English cucumbers for best results. Adjust sugar based on your taste preference and consider less chili oil for milder flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 2g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg