Spicy Asian Cucumber Salad

Ingredients

• 2 pieces Cucumber (medium, thinly sliced)
• 1 teaspoon Salt (kosher or sea salt)
• 2 tablespoons Soy Sauce (low‑sodium preferred)
• 2 tablespoons Rice Vinegar (unseasoned)
• 1 teaspoon Granulated Sugar (white sugar)
• 1 teaspoon Sesame Oil (toasted sesame oil for flavor)
• 1 small Red Chili (thinly sliced; or ½ tsp chili flakes)
• 1 teaspoon Sesame Seeds (toasted)

Instructions

1. Slice the cucumbers

   Trim the ends off the cucumbers, place them on a cutting board and slice into thin rounds. Turn the cucumber and repeat to create thin ribbons if desired.

   Time: PT5M

2. Salt and massage

   Place the sliced cucumber in a large mixing bowl, sprinkle with salt and gently massage with your hands to coat all pieces.

   Time: PT5M

3. Rest and rinse

   Let the salted cucumber rest for at least 5 minutes, then rinse 3–4 times under cold water and set aside in a separate bowl to drain.

   Time: PT5M

4. Prepare the dressing

   In a small bowl whisk together soy sauce, rice vinegar, sugar, sesame oil, sliced red chili and toasted sesame seeds until the sugar dissolves.

   Time: PT3M

5. Combine cucumber and dressing

   Pour the dressing over the drained cucumber slices and toss gently until evenly coated.

   Time: PT2M

6. Plate and serve

   Transfer the salad to a serving plate, sprinkle a few extra toasted sesame seeds on top and serve immediately.

   Time: PT1M

Nutrition Facts

Calories

30

Protein

0.5 g

Carbohydrates

5 g

Fat

1 g

Fiber

0.5 g