Refreshing Asian Cucumber Salad: A Quick Crunchy Delight

This Asian Cucumber Salad is a refreshing, gluten-free dish that comes together quickly and impresses with its crunchy texture and flavorful dressing.

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Prep Time 20

Refrigeration Time 20

Total Time 40

Servings: 4 servings

Course: Salad

Cuisine: Asian

Calories: 50

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

0.5 tsp Salt Enhances flavor

For the Dressing

0.5 tbsp Sesame Oil Adds a rich, nutty flavor
0.75 tbsp Light Soy Sauce Provides savory depth
0.5-1 tbsp Sugar Balances the dressing
0.75 tbsp Rice Vinegar Contributes delightful tartness
1 tbsp Chili Oil Adds a spicy kick
0.5 tbsp Garlic, minced Optional aromatic kick

For the Garnish

0.5 tbsp Sesame Seeds Enhances texture and presentation

Equipment

Bowl
knife
cutting board
Whisk

Method

Step-by-Step Instructions

Rinse the Persian cucumbers under cool running water. Slice one end of each cucumber at an angle, creating oval-shaped pieces about 1/8 inch thick.
Place the sliced cucumbers in a bowl, sprinkle with salt, and mix gently. Refrigerate for at least 20 minutes.
After 20 minutes, drain the cucumbers, rinse them under cool water to wash away excess salt, and return them to the bowl.
In a separate bowl, whisk together sesame oil, light soy sauce, sugar, rice vinegar, and chili oil. Add minced garlic if desired.
Pour the dressing over the cucumbers, sprinkle with sesame seeds, and toss gently until well-coated. Serve immediately.

Nutrition

Serving: 1servingCalories: 50kcalCarbohydrates: 6gProtein: 1gFat: 3gSaturated Fat: 0.5gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gSodium: 200mgPotassium: 250mgFiber: 1gSugar: 2gVitamin A: 100IUVitamin C: 15mgCalcium: 30mgIron: 0.5mg

Notes

Serve immediately for the best crunch and freshness. Adjust chili oil based on spice preference. Consider adding bell peppers or radishes for variety.

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