Literally obsessed with cucumber salads 🤤🥒

Ingredients

• 2 medium Cucumber (washed, sliced thin (about 300 g total))
• 2 tablespoons Soy Sauce (low‑sodium preferred)
• 2 tablespoons Rice Vinegar (seasoned rice vinegar)
• 1 teaspoon Sesame Oil (toasted sesame oil for nutty flavor)
• 1 teaspoon Chili Oil (adjust to taste; start with less if you dislike heat)
• 1 clove Garlic (minced)
• ¼ teaspoon Monosodium Glutamate (MSG) (optional umami booster)

Instructions

1. Slice the cucumbers

   Wash the cucumbers, trim the ends, and slice them thinly on a diagonal or into half‑moons. Place the slices in a large mixing bowl.

   Time: PT5M

2. Prepare the dressing

   In a separate small bowl, combine soy sauce, rice vinegar, sesame oil, chili oil, and the minced garlic. Stir until well blended.

   Time: PT3M

3. Add MSG

   Sprinkle the MSG over the dressing and whisk briefly to dissolve.

   Time: PT1M

4. Combine cucumber and dressing

   Pour the dressing over the sliced cucumbers. Seal the bowl or transfer everything into a sealable jar and shake vigorously until the cucumber pieces are evenly coated.

   Time: PT3M

5. Rest and serve

   Let the salad rest for 5 minutes at room temperature to allow the flavors to meld, then give it a quick toss and serve.

   Time: PT5M

Nutrition Facts

Calories

45

Protein

0.8 g

Carbohydrates

4 g

Fat

2 g

Fiber

0.5 g