Description
A simple yet delightful Asian Cucumber Salad with a balance of sweet and salty, perfect for BBQs and as a light appetizer.
Ingredients
Scale
- 2 large cucumbers
- 1 tablespoon salt
- 1 tablespoon sugar
- 3 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon chili oil (optional)
- 1 tablespoon sesame seeds
- 2 green onions, chopped
Instructions
- Slice the cucumbers thinly and place them in a mixing bowl.
- Sprinkle salt over the cucumbers and let them sit for 10-15 minutes to draw out excess water.
- In a separate bowl, mix together the sugar, rice vinegar, soy sauce, sesame oil, and chili oil (if using).
- Drain the cucumbers and rinse with cold water, then pat dry with a paper towel.
- Pour the dressing over the cucumbers and toss gently until well-coated.
- Top with sesame seeds and chopped green onions.
- Serve chilled or at room temperature.
Notes
Best served fresh within a few hours for optimal crunchiness. For added flavor, let the salad sit for about 30 minutes after mixing.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 80
- Sugar: 4g
- Sodium: 300mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg