Description
A refreshing and vibrant salad featuring crisp Persian cucumbers, seasoned with a tangy dressing for a perfect side dish.
Ingredients
Scale
- 5 Persian cucumbers, rinsed and sliced
- ½ teaspoon salt
- ½ tablespoon sesame oil
- ¾ tablespoon light soy sauce
- ½ to 1 tablespoon sugar, adjusted to taste
- ¾ tablespoon rice vinegar
- 1 tablespoon chili oil
- ½ tablespoon sesame seeds
- ½ tablespoon garlic, minced (optional)
Instructions
- Prepare the cucumbers: Rinse the cucumbers thoroughly and slice them at an angle into thin, oval-shaped pieces.
- Salt and sweat the cucumbers: Place the sliced cucumbers in a bowl, sprinkle with salt, and mix well. Refrigerate for at least 20 minutes to draw out excess moisture.
- Drain and rinse: After chilling, drain the cucumbers and rinse them under cold running water for about 10 seconds to remove excess salt.
- Make the dressing: In a separate small bowl, combine the sesame oil, light soy sauce, sugar, rice vinegar, chili oil, and sesame seeds. Stir until well mixed.
- Toss and serve: Pour the dressing over the drained cucumbers and toss until evenly coated. Let the salad sit for a few minutes before serving.
Notes
Adjust the amounts of sugar and chili oil based on your personal preferences for sweetness and heat.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 6g
- Sodium: 240mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: cucumber salad, Asian salad, healthy side dish