Description
A bright, crunchy side dish that combines cucumbers with a flavorful dressing, perfect for any meal.
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 (adjust to taste)
- 3/4 tbsp rice vinegar
- 1 tbsp chili oil
- 1/2 tbsp sesame seeds
- 1/2 tbsp garlic (minced, optional)
Instructions
- Rinse the cucumbers and slice one end at an angle.
- Continue slicing at an angle to create ovals rather than round slices.
- Add the cucumber slices to a bowl and sprinkle them with 1/2 tsp of salt.
- Refrigerate the salted cucumbers for at least 20 minutes.
- After 20 minutes, drain the water and rinse for about 10 seconds.
- Add the sesame oil, light soy sauce, sugar, rice vinegar, chili oil, sesame seeds, and optional garlic to the cucumbers.
- Stir everything until well combined and serve right away.
Notes
For a gluten-free version, substitute light soy sauce with tamari. Adjust sugar and rice vinegar according to your taste preference.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 86
- Sugar: 1.5g
- Sodium: 475mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg