Description
A refreshing and quick cucumber salad that blends vibrant flavors, perfect for barbecues, picnics, or as a light dinner.
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 garlic (minced, optional)
Instructions
- Rinse the cucumbers and slice one end at an angle, continuing to slice until you have a bowl full of oval-shaped pieces.
- Place the cucumber slices in a bowl, sprinkle with salt, mix well, and let sit in the fridge for at least 20 minutes to draw out excess water.
- Drain the liquid and rinse the cucumbers to remove extra salt.
- Return the cucumbers to the bowl and add sesame oil, light soy sauce, sugar, rice vinegar, chili oil, and optional minced garlic.
- Stir gently and serve chilled.
Notes
Store in an airtight container and consume within 2-3 days for the best taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: No Cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 6g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: cucumber salad, Asian salad, quick salad, refreshing salad