Description
A refreshing salad made with thinly sliced cucumbers, perfect for a light side dish.
Ingredients
Scale
- 200 g (7oz) cucumber, thinly sliced
- 1/2 tsp salt
- 1/2 tablespoon sugar
- 2 tbsp rice vinegar
- 1 tbsp light soy sauce
- 1 tbsp sesame oil
- 1 minced garlic clove
- 1/2 tsp chilli flakes (red pepper flakes)
- 1 tbsp sesame seeds
Instructions
- Place the sliced cucumbers in a bowl and sprinkle over the salt. Toss together and allow to sit for 10-20 mins to draw out excess water (try not to go over the 30 mark or the cucumbers will start to go mushy).
- Rinse and drain the cucumbers than place in a bowl.
- Add the rest of the ingredients and stir together.
- Serve immediately (the sauce will cling to the cucumber, so no need to marinade). However, you can marinade for an hour or two if you like.
Notes
- For variety, you can use regular English cucumbers, baby cucumbers, Persian or Japanese cucumbers.
- Prep Time: 15 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 50
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 3 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg