Description
A refreshing cucumber salad perfect for a hot day.
Ingredients
Scale
- 2 large cucumbers
- 1 teaspoon kosher salt
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon sugar
- 1 teaspoon chili flakes (adjust to taste)
- 2 green onions, finely chopped
- 1 tablespoon sesame seeds
- Fresh cilantro or mint for garnish (optional)
Instructions
- Wash the cucumbers thoroughly and peel them if desired. Slice them thinly using a sharp knife or a mandoline for even slices.
- Place the sliced cucumbers in a large bowl and sprinkle with kosher salt. Let them sit for about 5 minutes to draw out excess moisture.
- In a small bowl, combine the rice vinegar, soy sauce, sesame oil, sugar, and chili flakes. Whisk together until the sugar is dissolved and the mixture is well blended.
- After 5 minutes, rinse the salted cucumbers under cold water to remove excess salt. Drain thoroughly and pat dry with a paper towel.
- Place the drained cucumbers back into the large bowl, then pour the dressing over them. Toss gently to coat the cucumbers evenly.
- Sprinkle the chopped green onions and sesame seeds over the salad. Toss again to distribute.
- For optimal flavor, refrigerate the salad for an additional 5 minutes before serving. This allows the flavors to meld perfectly.
- If desired, garnish with fresh cilantro or mint before serving for an extra pop of color and flavor.
Notes
- Adjust the chili flakes to control the spiciness of the salad.
- Make sure to drain the cucumbers well to avoid a watery salad.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 50
- Sugar: 1g
- Sodium: 120mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg