Description
A refreshing cucumber salad dressed in a simple yet flavorful Asian-inspired dressing.
Ingredients
Scale
- 5 Persian cucumbers
- ½ tsp salt
- ½ tbsp sesame oil
- ¾ tbsp light soy sauce
- ½–1 tbsp sugar (to taste)
- ¾ tbsp rice vinegar
- 1 tbsp chili oil
- ½ tbsp sesame seeds
- ½ tbsp minced garlic (optional)
Instructions
- Rinse and slice one end of the cucumber at an angle.
- Continue slicing at an angle to create oval slices.
- Place the slices in a bowl or container and sprinkle with ½ tsp of salt.
- Mix well and refrigerate for at least 20 minutes to draw out excess water.
- After 20 minutes, drain any water and give the cucumbers a quick rinse for about 10 seconds.
- Add sesame oil, light soy sauce, sugar, rice vinegar, chili oil, sesame seeds, and minced garlic (if used).
- Stir until everything is well combined.
Notes
Adjust the sweetness based on personal preference. Experiment with additional ingredients like scallions for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 6g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: cucumber salad, Asian salad, refreshing salad, vegan salad, side dish
