Description
Crisp cucumbers tossed in a tangy, savory sesame dressing with a hint of heat for a refreshing Asian-style salad.
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
Instructions
- Slice cucumbers diagonally into thin oval pieces.
- Toss cucumbers with salt and refrigerate for 20 minutes.
- Drain liquid and rinse cucumbers briefly, then return to bowl.
- Add sesame oil, soy sauce, sugar, rice vinegar, chili oil, sesame seeds, and garlic.
- Stir well until evenly coated and serve immediately.
Notes
- Adjust sugar to taste depending on chili oil used.
- Garlic is optional but adds strong aroma.
- Serve immediately for best texture.
- Prep Time: 25 minutes
- Category: Appetizer, Salad, Side Dish
- Method: No-Cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 90
- Sugar: 4g
- Sodium: 380mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg