Description
A refreshing salad made with crispy Persian cucumbers and vibrant Asian flavors.
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 minced garlic (optional)
Instructions
- Rinse the cucumbers and slice off one end at an angle.
- Continue slicing the cucumbers at an angle to create oval slices about a quarter-inch thick.
- Place the sliced cucumbers in a bowl, sprinkle with salt and mix to coat.
- Refrigerate the cucumbers for at least 20 minutes to draw out excess water.
- Drain the cucumbers, give them a quick rinse, and return them to the bowl.
- Add sesame oil, soy sauce, sugar, rice vinegar, chili oil, sesame seeds, and minced garlic (if using).
- Stir until well combined and serve immediately.
Notes
For a spicy kick, adjust the amount of chili oil to your preference. This salad is best enjoyed fresh, but can be stored for 1-2 days in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cooking Required
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 6g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg