Description
A refreshing and quick salad made with crisp cucumbers and a tangy soy-vinegar dressing, perfect for hot 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 (to taste)
- 3/4 tbsp rice vinegar
- 1 tbsp chili oil
- 1/2 tbsp sesame seeds
- 1/2 tbsp garlic (minced, optional)
Instructions
- Rinse and slice one end of the cucumber at an angle.
- Continue slicing at an angle to achieve oval shapes.
- Add the slices to a bowl or container and sprinkle with 1/2 tsp salt.
- Mix that well and refrigerate for at least 20 minutes to draw out water.
- Drain the water and give the cucumbers a quick 10 seconds rinse before returning them to the bowl.
- Add the sesame oil, light soy sauce, sugar, rice vinegar, chili oil, sesame seeds, and garlic.
- Stir until well combined and serve. Enjoy!
Notes
Taste the dressing and adjust sugar from 1/2 to 1 tbsp to match your sweetness preference. Use less chili oil for a milder flavor.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 4g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: cucumber salad, Asian salad, quick salad, refreshing salad, vegan salad