WOW! 5 Minutes Asian Cucumber Salad

Ingredients

• 2 pieces Cucumber (ends trimmed, quartered lengthwise, lightly smashed then cut into bite‑size pieces)
• 2 cloves Garlic (minced)
• 1 tablespoon Soy Sauce (regular or low‑sodium)
• 1 tablespoon Rice Vinegar (seasoned rice vinegar)
• 1 teaspoon Sesame Oil (toasted sesame oil for flavor)
• 1 teaspoon Sugar (granulated)
• 0.5 teaspoon Salt (fine sea salt)
• 1 teaspoon Soy Soup Base (adds extra umami; optional, can replace with extra soy sauce)

Instructions

1. Prepare Cucumbers

   Trim the ends off each cucumber, cut them in half crosswise, then quarter lengthwise. Lightly smash each piece with the flat side of a knife or a rolling pin, and finally cut into bite‑size pieces.

   Time: PT5M

2. Cook Garlic

   Heat a skillet over low heat, add the minced garlic and stir for about 1 minute until it turns lightly golden.

   Time: PT1M

   Temperature: low

3. Make Dressing

   In the bowl, combine soy sauce, rice vinegar, sesame oil, sugar, salt, and soy soup base. Pour the warm garlic oil over the mixture and whisk until fully blended.

   Time: PT2M

4. Combine and Toss

   Add the prepared cucumbers to the bowl, toss thoroughly so every piece is coated. Let sit for 2 minutes to allow the flavors to meld, then serve.

   Time: PT2M

Nutrition Facts

Calories

50

Protein

1g

Carbohydrates

5g

Fat

2g

Fiber

1g