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–+ servings

Asian Cucumber Salad

A refreshing and light side dish combining crisp cucumbers with a tangy, savory dressing, perfect for summer meals.
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Prep Time 10 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Asian
Calories: 100
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 2 large seedless cucumbers, thinly sliced Use seedless cucumbers for better texture.
  • 3 tablespoons rice vinegar
  • 2 tablespoons soy sauce Ensure it's vegan-friendly if required.
  • 1 tablespoon sesame oil
  • 2 teaspoons granulated sugar
  • 1 clove garlic, minced
  • 1/2 teaspoon red pepper flakes Adjust according to spice preference.
  • 1 tablespoon toasted sesame seeds Reserve some for garnish.
  • 2 green onions thinly sliced

Method
 

Preparation
  1. Slice the cucumbers thinly and place them in a bowl. Sprinkle with salt and let them sit for 10 minutes to draw out moisture.
  2. After 10 minutes, drain the cucumbers well.
  3. In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, sugar, minced garlic, and red pepper flakes until combined.
  4. Pour the dressing over the drained cucumbers. Add the sliced green onions and toasted sesame seeds.
  5. Toss everything together until the cucumbers are evenly coated with the dressing.
  6. Chill in the refrigerator for at least 30 minutes before serving.
  7. Give it one final toss and serve cold, optionally adding extra sesame seeds on top for garnish.

Nutrition

Serving: 1gCalories: 100kcalCarbohydrates: 8gProtein: 2gFat: 6gSaturated Fat: 1gSodium: 400mgFiber: 1gSugar: 2g

Notes

Store leftovers in an airtight container in the refrigerator and consume within a few days for best freshness. Drain excess liquid if the cucumbers become watery before serving again.

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