Description
A refreshing salad featuring the natural crunch of Persian cucumbers, enhanced with a savory dressing of sesame oil, soy sauce, and rice vinegar.
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 (to taste)
- 3/4 tablespoon rice vinegar
- 1 tablespoon chili oil
- 1/2 tablespoon sesame seeds
- 1/2 tablespoon minced garlic (optional)
Instructions
- Rinse and slice one end of the cucumber at an angle.
- Continue slicing at an angle for oval-shaped pieces.
- Place the sliced cucumbers in a bowl and sprinkle with 1/2 teaspoon of salt.
- Mix well and refrigerate for at least 20 minutes to draw out the water.
- Drain the water and give the cucumbers a quick 10-second rinse.
- Return the cucumbers to the bowl.
- Add the sesame oil, soy sauce, sugar, rice vinegar, chili oil, sesame seeds, and garlic (if using).
- Stir until well combined and serve.
Notes
For more flavor, let the salad sit for an hour after mixing to allow the flavors to meld. Serve chilled for the best experience.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- 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: 12g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: cucumber salad, Asian salad, refreshing salad, vegan salad, quick salad