Description
Refreshingly crisp and tangy, this Asian Cucumber Salad blends cucumbers, sesame, and a zesty dressing for the perfect light side dish.
Ingredients
Scale
- 2 English cucumbers
- 1/2 teaspoon salt
- 1 bunch spring onions, finely sliced
- 3 garlic cloves, minced
- 1 tablespoon rice vinegar
- 1 tablespoon light soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon sugar
- 1-2 teaspoons chili oil (optional)
- 2 teaspoons toasted sesame seeds
- A small handful of chopped cilantro (optional)
Instructions
- Prepare the Cucumbers: Smash the cucumbers with a rolling pin on a chopping board until they split open.
- Cut the smashed cucumbers into bite-sized pieces and place them in a large bowl, sprinkled with the salt.
- Let them rest for 30 minutes, then drain the excess water.
- Add Vegetables: Add the finely sliced spring onions to the cucumbers and mix.
- Make the Dressing: Combine the minced garlic, rice vinegar, light soy sauce, sesame oil, and sugar in a small bowl.
- Stir the mixture until the sugar is dissolved and the ingredients are well incorporated.
- Combine and Serve: Pour the dressing over the cucumber mixture and toss well to coat evenly.
- Add chili oil, if using, and mix well.
- Sprinkle the toasted sesame seeds and chopped cilantro over the salad.
- Serve immediately.
Notes
- For a more authentic flavor, consider using Japanese or Persian cucumbers.
- Adjust the level of chili and garlic to taste.
- This salad can be made ahead of time, but it is best served fresh to retain the cucumbers’ crisp texture.
- Prep Time: 15 minutes
- Category: Side Dish
- Method: No cook
- Cuisine: Chinese
Nutrition
- Serving Size:
- Calories: 88
- Sugar: 4.1 g
- Sodium: 404.5 mg
- Fat: 5.9 g
- Saturated Fat: 0.9 g
- Trans Fat: 0 g
- Carbohydrates: 8.7 g
- Fiber: 1.1 g
- Protein: 1.7 g
- Cholesterol: 0 mg