Description
A refreshing and vibrant salad featuring crisp cucumbers, sesame oil, and chili oil, perfect for warm days and a versatile side dish.
Ingredients
Scale
- 5 Persian cucumbers
- 1/2 tsp salt
- 1/2 tbsp sesame oil
- 3/4 tbsp light soy sauce
- 1/2–1 tbsp sugar
- 3/4 tbsp rice vinegar
- 1 tbsp chili oil
- 1/2 tbsp sesame seeds
- 1/2 tbsp garlic (minced, optional)
Instructions
- Rinse cucumbers and slice one end off at an angle. Continue slicing at the same angle, making 3–5 mm thick slices.
- Place cucumber slices in a bowl, sprinkle with salt, and mix well.
- Refrigerate cucumbers for at least 20 minutes to draw out excess water.
- After chilling, drain the water and rinse cucumbers for about 10 seconds, then drain thoroughly.
- Add sesame oil, light soy sauce, sugar, rice vinegar, chili oil, sesame seeds, and garlic (if using).
- Stir until cucumbers are evenly coated in the dressing. Adjust flavors as needed.
- Serve chilled. Enjoy!
Notes
Best to serve immediately after mixing for maximum freshness. Store covered in the fridge for up to 3–4 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 85
- Sugar: 2.8g
- Sodium: 470mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 7.4g
- Fiber: 0.8g
- Protein: 1g
- Cholesterol: 0mg