Description
Sesame Cucumber Salad is a light and zesty dish that brightens any meal with its refreshing crunch. This easy-to-make salad features crisp mini Persian cucumbers coated in a flavorful sesame dressing made from garlic, soy sauce, and chili paste. Perfect for summer barbecues or as a healthy side dish, this salad is also vegan-friendly, making it an ideal choice for everyone. With minimal prep time and ingredients, you’ll find yourself reaching for this recipe time and again. Enjoy the delightful combination of textures and flavors in every bite!
Ingredients
Scale
- 6–8 mini Persian cucumbers
- 2 teaspoons kosher salt
- 1 garlic clove, minced
- 2 teaspoons sugar
- 2 teaspoons soy sauce
- 2 tablespoons rice wine vinegar
- 1/2 teaspoon fish sauce
- 1 teaspoon toasted sesame oil
- 1 tablespoon chili paste (to taste)
- 1 tablespoon sesame seeds (black and white)
Instructions
- Thinly slice the cucumbers using a rolling cut technique. Place them in a mixing bowl, sprinkle with kosher salt, mix well, and let sit at room temperature for 30 minutes to draw out excess water.
- After 30 minutes, pour out any accumulated water and rinse the cucumbers in a colander to remove excess salt.
- In the same bowl, combine rinsed cucumbers with minced garlic, sugar, soy sauce, rice wine vinegar, fish sauce, toasted sesame oil, chili paste, and sesame seeds. Mix gently until well combined.
- Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.
- Prep Time: 15 minutes
- Cook Time: None
- Category: Salad
- Method: Mixing
- Cuisine: Asian
Nutrition
- Serving Size: Approximately 1 cup (150g)
- Calories: 80
- Sugar: 4g
- Sodium: 300mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg