CUCUMBER SALAD IS BACK 🥒

Ingredients

• 1 large Cucumber (about 1.5 lb, washed and ends trimmed)
• 1 tsp Salt (prefer kosher or sea salt)
• 2 tbsp Rice Vinegar (adjust to taste; can be reduced if too sour)
• 1 tsp Granulated Sugar (optional, balances acidity)
• 1 tsp Sesame Oil (toasted sesame oil adds depth; optional)
• ¼ tsp Red Pepper Flakes (optional, for a mild heat)

Instructions

1. Slice the cucumber

   Using a mandolin slicer, cut the cucumber into thin, uniform rounds (about 1‑2 mm thick).

   Time: PT5M

2. Salt the cucumber

   Transfer the sliced cucumber to a mixing bowl, sprinkle 1 tsp salt over it, and toss vigorously until evenly coated.

   Time: PT5M

3. Let the cucumber sweat

   Cover the bowl with a plate or plastic wrap and let it sit for 15 minutes.

   Time: PT15M

4. Drain excess liquid

   After 15 minutes, pour the cucumber and released liquid into a colander and let it drain for 2 minutes. Pat dry with a paper towel if needed.

   Time: PT2M

5. Add the dressing

   Return the cucumber to the bowl, add 2 tbsp rice vinegar, 1 tsp sugar, 1 tsp toasted sesame oil, and ¼ tsp red pepper flakes. Toss until evenly coated.

   Time: PT2M

6. Rest before serving

   Let the salad sit for another 5 minutes to allow the flavors to meld, then give it a final toss and serve.

   Time: PT5M

Nutrition Facts

Calories

30

Protein

0 g

Carbohydrates

7 g

Fat

0 g

Fiber

1 g