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–+ servings
Asian Cucumber Salad

Zesty Asian Cucumber Salad That Refreshes Every Bite

This refreshing Asian Cucumber Salad combines vibrant flavors and a satisfying crunch, perfect for any meal.
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Prep Time 20 minutes
Refrigeration Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Salads
Cuisine: Asian
Calories: 80
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 3 cups Persian cucumbers sliced
  • 0.5 teaspoon Salt for seasoning
  • 1 clove Garlic optional, minced
For the Dressing
  • 2 tablespoons Sesame oil
  • 1 tablespoon Light soy sauce or tamari for gluten-free
  • 1 tablespoon Rice vinegar can substitute with apple cider vinegar
  • 1 teaspoon Sugar or substitute with honey
  • 1 teaspoon Chili oil to taste
For Garnish
  • 1 tablespoon Sesame seeds can be omitted for nut-free option

Equipment

  • Mixing Bowl
  • colander
  • Knife
  • Cutting board
  • plastic wrap

Method
 

Step-by-Step Instructions
  1. Wash the Persian cucumbers under cool water and slice them into oval-shaped pieces, about 1/8 inch thick.
  2. Sprinkle ½ teaspoon of salt over the cucumber slices and toss to coat. Cover and refrigerate for at least 20 minutes.
  3. Drain the cucumbers in a colander and rinse briefly under cold water to remove excess salt.
  4. In the same bowl, combine the cucumbers with sesame oil, soy sauce, rice vinegar, sugar, and chili oil. Mix until well-coated.
  5. Sprinkle sesame seeds over the salad and toss gently to combine before serving.

Nutrition

Serving: 1servingCalories: 80kcalCarbohydrates: 5gProtein: 1gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gSodium: 250mgPotassium: 250mgFiber: 1gSugar: 2gVitamin A: 100IUVitamin C: 6mgCalcium: 30mgIron: 0.5mg

Notes

For best flavor, serve immediately after mixing. Store leftovers in the fridge for up to 3 days.

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