Refreshing Asian Cucumber Salad That Will Wow Your Taste Buds

This Easy Asian Cucumber Salad is a medley of crunchy, vibrant flavors that delight without guilt and features the focus keyword.

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Prep Time 20

Resting Time 20

Total Time 40

Servings: 4 servings

Course: Salad

Cuisine: Asian

Calories: 70

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

2 pieces Persian Cucumbers Choose these for their crisp texture and fewer seeds.
0.5 teaspoon Salt Use kosher or sea salt for the best results.

For the Dressing

2 tablespoons Sesame Oil Adds a unique nutty flavor.
2 tablespoons Light Soy Sauce Tamari is a great gluten-free alternative.
1 teaspoon Sugar Adjust according to your sweetness preference.
2 tablespoons Rice Vinegar Provide a tangy brightness.
1 teaspoon Chili Oil Introduce a spicy kick; adjust to taste.
1 clove Minced Garlic Optional for extra flavor.

For Garnish

1 tablespoon Sesame Seeds Optional but delicious.

Equipment

Knife
Mixing bowl
fine mesh strainer
Spatula

Method

Preparation Steps

Begin by rinsing your Persian cucumbers under cold running water.
Slice the cucumber into oval-shaped pieces, aiming for about ¼ inch thick.
Place the cucumber slices into a bowl and sprinkle with salt; toss and let rest for 20 minutes.
Drain the cucumbers using a fine mesh strainer and rinse briefly under cold water.
In the mixing bowl, add sesame oil, soy sauce, sugar, rice vinegar, chili oil, and garlic to the cucumbers.
Thoroughly mix everything until well-coated.
Transfer to a serving dish and garnish with sesame seeds before serving.

Nutrition

Serving: 1servingCalories: 70kcalCarbohydrates: 8gProtein: 1gFat: 4gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 300mgPotassium: 200mgFiber: 1gSugar: 2gVitamin A: 200IUVitamin C: 5mgCalcium: 30mgIron: 0.5mg

Notes

For best taste, serve immediately after mixing. Store leftovers in an airtight container for up to 2 days.

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