Ingredients
Scale
- 2 large cucumbers
- 4 green onions
- 2 tablespoons of sesame oil
- 1 tablespoon of soy sauce
- 1 tablespoon of rice vinegar
- 1 teaspoon of sugar
- Salt, to taste
- Sesame seeds, for garnish
Instructions
- Wash and peel the cucumbers, then slice them into thin rounds.
- Chop the green onions into small pieces.
- In a large bowl, combine the cucumbers and green onions, adding salt to enhance flavor.
- Whisk together sesame oil, soy sauce, rice vinegar, and sugar in a separate bowl, then pour over the salad mixture.
- Toss gently to combine thoroughly and garnish with sesame seeds before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to two days.
- This salad pairs well with grilled meats and seafood.
- For a vegan version, ensure that dressing ingredients are vegan-friendly.
- Experiment by adding other ingredients like avocado or tomatoes for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Asian
- Diet: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 80 Kcal
- Sugar: 2g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg