Description
A refreshing and crisp salad with a delicious balance of savory and sweet flavors, perfect for summer meals.
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 minced garlic (optional)
Instructions
- Rinse the Persian cucumbers under cold water and slice them at an angle.
- Place sliced cucumbers in a bowl, sprinkle with salt, and toss gently.
- Cover the bowl and chill the cucumbers in the refrigerator for at least 20 minutes.
- Drain and rinse the cucumbers under cold water to remove excess salt.
- In the same bowl, combine sesame oil, soy sauce, sugar, rice vinegar, chili oil, and optional garlic. Stir well.
- Add cucumbers back to the bowl and gently stir to coat with the dressing.
- Serve immediately or let sit for about 10 minutes to blend flavors.
Notes
Serve alongside grilled meats or fish, and consider adding protein like grilled chicken or tofu for a light lunch.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: No cooking required
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 4g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg