Ingredients
Scale
- 2 large cucumbers
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 2 garlic cloves, minced
- 1 tsp chili oil (optional)
- 1 tbsp sesame seeds
- 2 green onions, thinly sliced
- Salt, to taste
Instructions
- Wash the cucumbers thoroughly under cold water to remove any dirt or wax.
- Slice the cucumbers into thin rounds or quarters for presentation.
- In a mixing bowl, combine soy sauce, rice vinegar, sesame oil, minced garlic, and chili oil (if using) to create the dressing.
- Toss the sliced cucumbers in the dressing until well coated and garnish with sesame seeds and sliced green onions before serving.
Notes
- Store leftover salad in an airtight container in the refrigerator for up to 1-2 days for optimal crunchiness.
- Pairs well with Asian dishes like dumplings, noodles, or grilled meats.
- Feel free to add variations like shredded carrots or cherry tomatoes for additional flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 70 Kcal
- Sugar: 2g
- Sodium: 500mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg