Description
A quick, crunchy salad that balances heat, tang, and a bright sesame aroma, perfect for a fresh side.
Ingredients
Scale
- 2–3 medium Persian or English cucumbers
- 2 tbsp light soy sauce
- 2 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp sugar or honey
- 1 clove minced garlic
- 1 tsp grated ginger
- 1 tsp chili oil (adjust to heat preference)
- 2 tbsp chopped scallion
- 1/4 tsp salt (for salting cucumbers)
Instructions
- Slice the cucumbers into 1/8–1/4-inch rounds or oblique slices.
- Whisk together the soy sauce, rice vinegar, sesame oil, sugar or honey, garlic, ginger, and chili oil in a bowl.
- Toss the sliced cucumbers and chopped scallions in the dressing.
- Let the salad marinate for 15–30 minutes before serving.
Notes
For a crunchy texture, serve immediately. To enhance flavors, let it rest for 30 minutes.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No cooking required, marinating technique used
- Cuisine: Asian
Nutrition
- Serving Size: 1/2 - 3/4 cup
- Calories: 80
- Sugar: 4g
- Sodium: 350mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg