Description
A bright, crunchy, and refreshing salad featuring thinly sliced Persian cucumbers balanced with sesame oil, soy sauce, and a hint of chili oil.
Ingredients
Scale
- 5 Persian cucumbers
- 1/2 tsp salt
- 1/2 tbsp sesame oil
- 3/4 tbsp light soy sauce
- 1/2–1 tbsp granulated sugar
- 3/4 tbsp rice vinegar
- 1 tbsp chili oil
- 1/2 tbsp sesame seeds (toasted if possible)
- 1/2 tbsp garlic, minced (optional)
Instructions
- Rinse and slice one end of the cucumber at an angle.
- Continue slicing at an angle to create oval slices.
- Add to a bowl and sprinkle with 1/2 tsp of salt.
- Mix well and refrigerate for at least 20 minutes to draw out the water.
- Drain the water and give the cucumbers a quick rinse before returning to the bowl.
- Add sesame oil, soy sauce, sugar, rice vinegar, chili oil, sesame seeds, and garlic.
- Stir until well combined and serve. Enjoy!
Notes
Using low-sodium soy sauce can help reduce sodium content. Adjust sugar to taste, and add optional ingredients like scallions or herbs for additional flavor.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: Chilling
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 85
- Sugar: 4g
- Sodium: 475mg
- Fat: 5.7g
- Saturated Fat: 0.8g
- Unsaturated Fat: 4.9g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 0.8g
- Protein: 1.4g
- Cholesterol: 0mg