Description
A vibrant and refreshing cucumber salad with bold flavors that make it a perfect side dish or light lunch.
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
- Rinse the Persian cucumbers under cold water to remove dirt.
- Slice one end of the cucumber at an angle, then continue slicing to your desired thickness.
- Place cucumber slices in a mixing bowl and sprinkle with 1/2 tsp salt; toss to combine.
- Cover and refrigerate for at least 20 minutes.
- Drain released water from cucumbers and rinse briefly under cold water.
- Add sesame oil, light soy sauce, sugar, rice vinegar, chili oil, sesame seeds, and minced garlic to the cucumbers.
- Gently stir until cucumbers are well-coated in the dressing.
- Serve immediately, garnished with additional sesame seeds if desired.
Notes
Make the salad a few hours in advance for deeper flavors. Avoid skipping the salting step to prevent a watery salad.
Nutrition
- Serving Size: 1 serving
- Calories: 70
- Sugar: 2g
- Sodium: 150mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg