Description
This spicy Asian cucumber salad is a viral sensation for a reason. It’s easy to make and packed with flavor.
Ingredients
Scale
- 2 Persian cucumbers
- 1/4 teaspoon salt
- 1 tablespoon rice vinegar
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon sugar
- 1/4 teaspoon red pepper flakes
- 1 clove garlic, minced
- 1/2 teaspoon toasted sesame seeds
Instructions
- Wash and thinly slice the cucumbers.
- Place the cucumber slices in a bowl and sprinkle with salt. Let sit for 15 minutes to draw out excess water.
- Drain the cucumbers and pat dry with paper towels.
- In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, sugar, red pepper flakes, and minced garlic.
- Pour the dressing over the cucumbers and toss to coat.
- Sprinkle with toasted sesame seeds before serving.
Notes
- You can adjust the amount of red pepper flakes to control the spiciness.
- For best results, chill the salad for at least 15 minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cook
- Cuisine: Asian
Nutrition
- Serving Size: 1/2 of recipe
- Calories: 50
- Sugar: 3g
- Sodium: 300mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg