Description
A refreshing and spicy cucumber salad that adds a zing to any meal, perfect for barbecues and picnics.
Ingredients
Scale
- 4–5 Cucumbers (preferably English)
- 1 tsp Kosher Salt
- ¼ cup Rice Vinegar
- 1 tbsp Sugar
- 2 tbsp Sesame Oil
- 1–2 tbsp Chili Paste
- 2 cloves Garlic, minced
- 2 Green Onions, thinly sliced
- 1 tbsp Sesame Seeds, toasted
Instructions
- Prepare the cucumbers by washing thoroughly and slicing them thinly.
- Salt the sliced cucumbers in a large bowl and toss gently.
- Whip up the dressing by combining rice vinegar, sugar, sesame oil, chili paste, and minced garlic in a separate bowl.
- Mix everything together by adding the drained cucumbers to the dressing.
- Finish by sprinkling green onions and sesame seeds on top.
Notes
Let the salad sit in the fridge for about 30 minutes for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 4g
- Sodium: 250mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
Keywords: cucumber salad, spicy salad, asian salad, summer salad, no-cook recipe