Description
Sesame Cucumber Salad is a delightful fusion of crisp Persian cucumbers and a tangy sesame dressing, making it the perfect addition to your summer meals. This refreshing dish combines the umami flavors of soy sauce, rice wine vinegar, and toasted sesame oil, resulting in a vibrant salad that’s as nutritious as it is delicious. Ideal for barbecues, picnics, or as a light side dish, this salad can be prepared in just 30 minutes. Customizable to suit your spice preference, it brings a burst of fresh flavors that will tantalize your taste buds. Enjoy this guilt-free salad with grilled meats, on rice bowls, or even as a healthy snack on its own.
Ingredients
Scale
- 6–8 mini Persian cucumbers
- 2 teaspoons kosher salt
- 1 garlic clove, finely 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 (adjust to your own taste)
- 1 tablespoon sesame seeds (I like to use half black, half white)
Instructions
- Slice the mini Persian cucumbers using a rolling cut method for enhanced texture and presentation.
- Toss the sliced cucumbers with kosher salt in a bowl and let them rest for 30 minutes to draw out excess moisture.
- Rinse the cucumbers in a colander and combine them with minced garlic, sugar, soy sauce, rice wine vinegar, fish sauce, toasted sesame oil, and chili paste in the bowl.
- Mix well to coat the cucumbers evenly and refrigerate for at least 30 minutes before serving.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 75
- Sugar: 3g
- Sodium: 480mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg