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Asian Cucumbers
Cold and crunchy Asian Cucumber Salad is the perfect accompaniment to Korean Barbecue Meatballs or any other hot, spicy food.
👥 6 Servings⏱️ Prep & Cook: 38 min⏳ Prep: 5 min🔥 Cook: 5 min👤 Meggan Hill📖 culinaryhill
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●colander
- ●whisk
📝 Preparation Steps
1
To drain the cucumbers:
2
Cut cucumbers in half lengthwise and then slice into 1/4-inch crescent (half circle) slices. In the bottom of a colander set over a bowl (to catch liquid), add the cucumber slices. Sprinkle with salt and sugar, then toss to combine.
salt
3
Place in the refrigerator and let drain for at least ⏱️ 30 minutes or up to ⏱️ 4 hours. Rinse and pat dry.
4
To assemble the salad:
5
In a small bowl, whisk together rice vinegar, garlic, sesame oil, soy sauce, sugar, red pepper flakes, and salt to taste.
sesame oil1 tablespoonsoy sauce2 teaspoonssalt
6
Shake the colander of cucumbers well to drain off any remaining liquid, then transfer to a serving bowl. Drizzle with the dressing and toss to combine. Garnish with fresh cilantro and sesame seeds.
Nutrition Facts
calories
60 kcal
fat Content
3 g
serving Size
0.5 cup
fiber Content
1 g
sugar Content
6 g
sodium Content
1280 mg
protein Content
1 g
carbohydrate Content
9 g
saturated Fat Content
0.4 g
unsaturated Fat Content
2 g
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