Description
A refreshing cucumber salad with a savory dressing, perfect for hot days.
Ingredients
Scale
- 2 large cucumbers
- 1 teaspoon salt
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1–2 teaspoons chili paste (adjust according to taste)
- 1 teaspoon sugar
- 2 garlic cloves, minced
- 1 tablespoon sesame seeds
- Fresh cilantro, for garnish
- Sliced chili peppers (optional, for added heat)
Instructions
- Wash and dry the cucumbers thoroughly. Slice them thinly, either in rounds or half-moons, depending on your preference.
- Place the cucumber slices in a colander. Sprinkle with salt and let them sit for about 10 minutes. This will draw out excess moisture.
- In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, chili paste, sugar, and minced garlic until well combined.
- After the cucumbers have sat, rinse them under cold water to remove excess salt. Pat them dry with a paper towel.
- In a large bowl, toss the cucumber slices with the dressing until evenly coated.
- Sprinkle sesame seeds over the salad and mix gently to combine.
- If desired, garnish with fresh cilantro and sliced chili peppers for added flavor and presentation.
- Let the salad sit for at least 10-15 minutes at room temperature or in the refrigerator. This resting time allows the flavors to intensify.
- Serve chilled or at room temperature.
Notes
- Adjust chili paste according to your preferred level of spiciness.
- This salad is best served fresh but can also be stored in the refrigerator for a few hours before serving.
- Prep Time: 15 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 80
- Sugar: 2g
- Sodium: 500mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg