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Asian Cucumber Salad

Asian Cucumber Salad: 5 Minute Refreshing Treat


  • Author: Jannet Lisa
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Diet: Vegan

Description

A refreshing and easy-to-make Asian cucumber salad with a tangy dressing, perfect as a light side dish or snack. This recipe is quick to prepare and packed with crisp textures and delightful flavors.


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 minced garlic (optional)

Instructions

  1. Rinse and slice one end of the cucumber at an angle. Continue slicing at the same angle. Aim for thin, oval slices.
  2. Place cucumber slices in a bowl and sprinkle with 1/2 tsp salt. Mix well and refrigerate for at least 20 minutes to draw out excess water.
  3. Drain the released liquid from the cucumbers. Rinse the slices under cool water for about 10 seconds to remove excess salt. Return the cucumbers to the bowl.
  4. Add sesame oil, light soy sauce, sugar, rice vinegar, chili oil, sesame seeds, and minced garlic (if using).
  5. Stir until all cucumber slices are evenly coated with the dressing.
  6. Serve immediately or chill further before serving.

Notes

  • Adjust sugar to your taste preference.
  • For best results, use freshly minced garlic.
  • Store any leftovers in an airtight container in the refrigerator for up to 2 days.
  • Feel free to add other vegetables like bell peppers, radishes, or carrots for extra crunch and color.
  • This salad is vegan.
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Salad
  • Method: No-cook
  • Cuisine: Asian

Nutrition

  • Serving Size: 1 serving
  • Calories: 70
  • Sugar: 2g
  • Sodium: 300mg
  • Fat: 6g
  • Saturated Fat: 1g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 5g
  • Fiber: 1g
  • Protein: 1g
  • Cholesterol: 0mg

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