Description
A quick and refreshing cucumber salad with a flavorful sesame and soy dressing, perfect for hot summer days.
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 minced garlic (optional)
Instructions
- Rinse and slice one end of the cucumber at an angle.
- Continue slicing at an angle to achieve oval-shaped pieces.
- Place the cucumber slices in a bowl, sprinkle with 1/2 tsp of salt, mix well and refrigerate for at least 20 minutes.
- Once marinated, drain the liquid 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 garlic (if using).
- Stir until well combined, then serve and enjoy!
Notes
This salad is best enjoyed fresh, though it can be stored in an airtight container for up to three days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 6g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg