Crispy Asian Cucumber Salad: Refreshing Twist on a Classic

A refreshing and crunchy Asian cucumber salad with a savory sesame soy dressing, perfect for summer with delicious flavor and low calories.

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Prep Time 15

Marinating Time 1

Total Time 1 15

Servings: 4 servings

Course: Salads

Cuisine: Asian

Calories: 90

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

2 medium Cucumbers English cucumbers preferred for fewer seeds.
3 stalks Green Onions Chopped.
2 cloves Garlic Crushed.

For the Dressing

1 cup Soy Sauce Low-sodium recommended.
1/4 cup Rice Vinegar
1 tbsp Granulated White Sugar Can substitute with maple syrup.
2 tbsp Chinese Chili Oil Adjust to taste.
1 tbsp Sesame Oil Can swap with olive oil.

For the Garnish

1 tbsp Sesame Seeds Can replace with sunflower seeds.

Equipment

mixing bowl
Chopsticks
Knife
Cutting Board

Method

Preparation Steps

Gather all the fresh ingredients for your Asian cucumber salad.
In a mixing bowl, combine granulated white sugar, sesame seeds, crushed garlic, and chopped green onions. Mix well for about 30 seconds.
Cut both ends off the cucumbers and make diagonal cuts followed by perpendicular slices to create long spirals.
Place cucumber spirals in a bowl, sprinkle with salt, and gently massage to encourage water release for 8-10 minutes.
Rinse soaked cucumbers under cold water and drain well.
Return cucumbers to the mixing bowl and pour the dressing over them, tossing gently to coat.
Let the salad marinate for at least one hour in the refrigerator before serving.

Nutrition

Serving: 1servingCalories: 90kcalCarbohydrates: 10gProtein: 2gFat: 5gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 800mgPotassium: 220mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 6mgCalcium: 30mgIron: 0.5mg

Notes

Enjoy this salad cold, and remember to store the cucumbers and dressing separately if preparing in advance to maintain crunch.

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