Asian Cucumber Salad
This delightful Asian Cucumber Salad is a blend of flavors, creating a refreshing dish that's finished with a sprinkle of red pepper flakes and sesame seeds. It makes the perfect snack or side dish to complement any meal.
Servings: 8
Ingredients
- 4 English cucumbers, thinly sliced
- 1/2 teaspoon salt
- 2 green onions, finely sliced
- 1/2 cup rice vinegar
- 1 1/2 teaspoons sesame oil
- 1 teaspoon reduced-sodium soy sauce
- 2 teaspoons minced garlic, about 4 cloves
- 1 tablespoon granulated sugar
- red pepper flakes and sesame seeds, for serving
Instructions
- Thinly slice 4 English cucumbers, then add 1/2 teaspoon salt and gently toss to combine. Chill in the refrigerator for 20 minutes.
- Combine 2 green onions, 1/2 cup rice vinegar, 1 1/2 teaspoons sesame oil, 1 teaspoon reduced-sodium soy sauce, 2 teaspoons minced garlic, and 1 tablespoon granulated sugar. Stir well making sure that the sugar is completely dissolved.
- Drain the salt water from the cucumber. Do not rinse the cucumbers. Just remove the excess water.
- Pour the dressing over the cucumber slices, then toss to coat the cucumbers.
- Garnish with crushed red pepper flakes and sesame seeds,. Serve immediately.
Nutrition
Serving: 1g | Calories: 40kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.3g | Sodium: 172mg | Potassium: 234mg | Fiber: 1g | Sugar: 4g | Vitamin A: 187IU | Vitamin C: 5mg | Calcium: 29mg | Iron: 0.5mg
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