Description
A refreshing and tangy marinated cucumber salad
Ingredients
Scale
- 2 large English cucumbers
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon chili oil
- 1 teaspoon sugar
- 2 cloves garlic, minced
- 1 tablespoon toasted sesame seeds
- 2 green onions, thinly sliced
- Salt to taste
Instructions
- Wash and dry the cucumbers. Cut them in half lengthwise, remove seeds if desired, and slice thinly.
- Place the sliced cucumbers in a large bowl and sprinkle with a pinch of salt. Let sit for 5 minutes, then drain any excess liquid.
- In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, chili oil, sugar, and minced garlic.
- Pour the dressing over the cucumbers and toss well to combine.
- Garnish with toasted sesame seeds and green onions before serving.
Notes
- This dish is best served chilled.
- Adjust the level of salt and seasoning according to taste.
- Prep Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 60
- Sugar: 1g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg