Description
Easy Asian cucumber salad with a tangy, savory, and slightly spicy dressing. Crisp, refreshing, and quick to prepare.
Ingredients
Scale
- 5 Persian cucumbers
- 1/2 teaspoon salt
- 1/2 tablespoon sesame oil
- 3/4 tablespoon light soy sauce
- 1/2 to 1 tablespoon sugar
- 3/4 tablespoon rice vinegar
- 1 tablespoon chili oil
- 1/2 tablespoon sesame seeds
- 1/2 tablespoon minced garlic (optional)
Instructions
- Rinse cucumbers and slice at an angle into oval pieces
- Add salt, mix, and refrigerate for 20 minutes
- Drain liquid and rinse briefly
- Return cucumbers to bowl
- Add sesame oil, soy sauce, sugar, rice vinegar, chili oil, sesame seeds, and garlic
- Mix well until evenly coated
- Serve immediately
Notes
- Start with less sugar and adjust to taste
- Adjust chili oil based on spice preference
- Garlic is optional but adds flavor
- Serve immediately for best texture
- Prep Time: 25 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 6
- Sodium: 480
- Fat: 7
- Saturated Fat: 1
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 10
- Fiber: 2
- Protein: 2
- Cholesterol: 0