Zesty Asian Cucumber Salad
A refreshing and vibrant salad made with Persian cucumbers, a zesty dressing, and sesame seeds.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No Cooking
- Cuisine: Asian
- Diet: Vegan
Ingredients
Scale
- 3 cups Persian cucumbers
- 1 teaspoon salt
- 2 tablespoons sesame seeds (optional)
- 3 tablespoons sesame oil
- 3 tablespoons light soy sauce
- 1 tablespoon sugar
- 3 tablespoons rice vinegar
- 1 tablespoon chili oil
- 1 clove garlic, minced (optional)
Instructions
- Wash the Persian cucumbers under cool water, then slice them thinly and place in a large bowl.
- Sprinkle 1 teaspoon of salt over the cucumber slices and gently toss to distribute. Let them sit for 10-15 minutes.
- In a small bowl, whisk together the sesame oil, light soy sauce, sugar, rice vinegar, chili oil, and minced garlic until the sugar is dissolved.
- Drain the excess liquid from the cucumbers and pour the dressing over them. Toss until well coated.
- If using sesame seeds, sprinkle them on top and chill in the refrigerator for about 30 minutes before serving.
Notes
For a spicier version, adjust the amount of chili oil. This salad is best enjoyed fresh.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Find it online: https://hwepodcast.com/zesty-asian-cucumber-salad/