Ingredients
Scale
- 2 large cucumbers, thinly sliced
- 1 teaspoon salt
- 1 tablespoon sugar
- 3 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 2 green onions, chopped
- 1 tablespoon sesame seeds (optional)
Instructions
- Slice the cucumbers thinly and place them in a colander. Sprinkle with salt and let them sit for about 10 minutes to draw out excess water.
- In a small bowl, whisk together the sugar, rice vinegar, soy sauce, sesame oil, minced garlic, and grated ginger until the sugar is dissolved.
- Rinse the cucumbers under cold water to remove excess salt and pat dry with paper towels.
- In a large bowl, combine the cucumbers with the dressing and toss well to coat.
- Add the chopped green onions and sesame seeds (if using) and mix gently.
- Let the salad sit for 10-15 minutes to allow the flavors to meld before serving.
Notes
- For a spicier version, add sliced red chili or a dash of chili oil.
- Feel free to substitute the cucumbers with other crunchy vegetables like carrots or radishes.
- This salad can be made ahead of time and stored in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 50
- Sugar: 5 grams
- Sodium: 300 milligrams
- Fat: 3 grams
- Saturated Fat: 0.5 grams
- Carbohydrates: 7 grams
- Fiber: 1 gram
- Protein: 1 gram
- Cholesterol: 0 milligrams