Description
A refreshing cucumber salad with a spicy dressing.
Ingredients
Scale
- 5 mini cucumbers (or Persian cucumbers)
- ½ teaspoon salt
- 2 cloves garlic (minced)
- 2 tablespoons rice vinegar
- 1 tablespoon chili oil (like Lao Gan Ma)
- 1 tablespoon low sodium soy sauce
- 2 teaspoons granulated sugar
- 2 teaspoons sambal oelek
- 1 teaspoon toasted sesame oil
- 1 ½ teaspoons sesame seeds
- 1 teaspoon ginger (grated)
- 2 scallions (finely sliced)
Instructions
- Prepare the cucumbers: Wash cucumbers and slice off ends. Pat dry if overly moist. Slice into thin, diagonally-cut coins. Add to a bowl, sprinkle with salt, and toss. Allow to sit and absorb moisture.
- Make the dressing: In a small bowl, whisk together dressing ingredients: garlic, rice vinegar, chili oil, soy sauce, sugar, sambal oelek, sesame oil, and sesame seeds. Whisk vigorously until well mixed.
- Assemble the Cucumber Salad: Add cucumbers to salad bowl. Drizzle as much as or as little salad dressing as you’d like. Top with ginger and scallions, folding until add-ins and dressing are well mixed and coated. Enjoy!
Notes
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- Prep Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 80
- Sugar: 3g
- Sodium: 250mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg