Quick and Easy Asian Sesame Cucumber Salad recipe

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Ingredients

2 English cucumbers, peeled
1 teaspoon salt, divided, or to taste
2 tablespoons garlic-seasoned rice wine vinegar
1 tablespoon toasted sesame oil
1 tablespoon soy sauce
1 teaspoon white sugar
¼ teaspoon toasted sesame seeds

Nutrition Info

65.7 calories
carbohydrate: 8 g
cholesterol: : -
fat: 3.7 g
fiber: 0.7 g
protein: 1.2 g
saturatedFat: 0.6 g
servingSize: -
sodium: 958.4 mg
sugar: 5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Cut cucumbers into long, thin noodle shapes using a spiralizer set to the thinnest setting.

  2. Place cucumber noodles in a fine-mesh strainer set over a bowl. Sprinkle with 1/2 teaspoon salt and toss until combined. Let cucumber stand until moisture is drawn out, about 30 minutes.

  3. Whisk rice vinegar, sesame oil, soy sauce, and sugar together in a bowl until sugar is dissolved. Add cucumber, toss gently until coated. Season with remaining 1/2 teaspoon salt, sprinkle with sesame seeds.

Recipe Yield

4 servings

Recipe Note

A chilled sesame salad of spiralized cucumber. It reminds me of the seaweed salad you get at Japanese restaurants, but just cucumbers.

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