Ingredients
Scale
5 Persian cucumbers
1/2 tsp salt
1/2 tbsp sesame oil
3/4 tbsp light soy sauce (or tamari)
1/2–1 tbsp sugar
3/4 tbsp rice vinegar
1 tbsp chili oil
1/2 tbsp sesame seeds
1/2 tbsp garlic, minced (optional)
Instructions
- Rinse and slice cucumbers at an angle to create oval slices.
- Place slices in a bowl, sprinkle with salt, mix, and refrigerate for 20 mins.
- Drain liquid from cucumbers and give them a quick 10-second rinse.
- Return cucumbers to bowl. Add sesame oil, soy sauce, sugar, vinegar, chili oil, sesame seeds, and garlic.
- Stir until well combined and serve immediately.
Notes
- For a gluten-free version, use tamari instead of soy sauce.
- Adjust sugar to control sweetness and chili oil to control spice level.
- Salad is best served fresh but can be stored for up to 24 hours (cucumbers will soften).
- Prep Time: 25 min
- Category: Salad
- Method: No-Cook
- Cuisine: Asian-Inspired
- Diet: Vegan, Vegetarian, Dairy-Free
Nutrition
- Serving Size: 1 serving
- Calories: 70
- Sugar: 5
- Sodium: 300
- Fat: 5
- Saturated Fat: 0.5
- Unsaturated Fat: 3.5
- Trans Fat: 0
- Carbohydrates: 7
- Fiber: 1
- Protein: 1
- Cholesterol: 0