Description
A refreshing and vibrant cucumber salad with a delightful balance of flavors, perfect for summer gatherings.
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
- 3/4 tbsp rice vinegar
- 1 tbsp chili oil
- 1/2 tbsp sesame seeds
- 1/2 tbsp garlic (minced, optional)
Instructions
- Rinse the cucumbers under cold water.
- Slice the cucumbers at an angle to create oval-shaped slices.
- Add salt to the cucumber slices and toss gently.
- Chill the cucumbers in the refrigerator for at least 20 minutes.
- Drain the cucumbers in a colander and rinse briefly.
- Return the cucumbers to the mixing bowl and add the remaining ingredients.
- Serve immediately or let it sit for a while to enhance the flavors.
Notes
Store leftovers in an airtight container in the refrigerator for up to two days. Best served fresh.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 80
- Sugar: 5g
- Sodium: 300mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Keywords: cucumber salad, Asian salad, refreshing, summer salad, vegan salad