Description
Crisp Asian cucumber salad made with thinly sliced cucumbers tossed in a tangy sesame, soy, rice vinegar, and chili oil dressing.
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 garlic, minced (optional)
Instructions
- Slice cucumbers at an angle into thin oval pieces.
- Toss with salt and refrigerate for 20 minutes to draw out moisture.
- Drain liquid and rinse briefly, then return cucumbers to bowl.
- Add sesame oil, soy sauce, sugar, rice vinegar, chili oil, sesame seeds, and garlic.
- Mix well, adjust seasoning, and serve immediately.
Notes
- Adjust sugar based on taste and chili oil used.
- Garlic is optional but recommended.
- Best served immediately for maximum crunch.
- Prep Time: 25 minutes
- Category: Appetizer, Salad, Side Dish
- Method: No-Cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 120
- Sugar: 6
- Sodium: 620
- Fat: 7
- Saturated Fat: 1
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 12
- Fiber: 2
- Protein: 2
- Cholesterol: 0