Cucumber Salad (Asian)
Ingredients
Scaled from 4 4 side servings (approx. 1/2 cup each)
- 2 seedless cucumbers (about 1 to 1 1/2 lbs; 600g)
- 1 teaspoon salt
- 2 ½ teaspoons sugar
- 2 teaspoons sesame oil
- 3 teaspoons light soy sauce
- 1 ½ tablespoons rice vinegar
- 2-4 cloves garlic (finely chopped)
- 1-2 teaspoons chili oil (optional)
- 2 teaspoons toasted sesame seeds
- a small handful of chopped cilantro
Instructions
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Wash the cucumbers and pat them dry with a clean towel.
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Make the salad dressing by combining the salt, sugar, sesame oil, light soy sauce, and rice vinegar.
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Stir until the sugar and salt are completely dissolved.
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Set aside.
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On a cutting board, lay a large knife flat against the cucumber, and smash it lightly with your other hand.
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The cucumber should crack open and smash into four sections.
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Repeat along its full length.
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Once the whole cucumber is completely open (usually into 4 long sectional pieces), cut it at a 45-degree angle into bite-sized pieces.
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In a large bowl, mix the cut cucumber with the prepared dressing, garlic and chili oil.
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Toss it well.
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Serve, garnished with sesame seeds and cilantro.
Nutrition
Per serving
| Calories | 90 |
|---|---|
| Fat | 5 |
| Saturated fat | 1 |
| Trans fat | 0 |
| Unsaturated fat | 4 |
| Cholesterol | 0 |
| Sodium | 420 |
| Carbohydrates | 10 |
| Fiber | 1 |
| Sugar | 3 |
| Protein | 2 |