Description
A refreshing cucumber salad with a tangy dressing.
Ingredients
Scale
- 2 Japanese or Persian cucumbers
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 teaspoon red pepper flakes (optional)
- 1 teaspoon toasted sesame seeds
- 1 green onion, thinly sliced
Instructions
- Thinly slice the cucumbers using a sharp knife or mandolin. Place them in a colander, sprinkle with salt, and let sit for 10 minutes.
- In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, and sugar until the sugar is dissolved.
- Pat the cucumbers dry with a paper towel. Toss them with the dressing.
- Sprinkle red pepper flakes, sesame seeds, and green onion on top.
- Chill for at least 15 minutes before serving.
Notes
- Feel free to adjust the amount of red pepper flakes based on your spice preference.
- This salad is best served cold.
- Prep Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cup
- Calories: 50
- Sugar: 1g
- Sodium: 300mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg