Spicy Cucumber Salad

Ingredients

• 1 Cucumber (medium‑size, washed and dried; cut into bite‑size cubes)
• 1 tsp Salt (coarse or kosher salt)
• 2 tbsp Soy Sauce (regular or low‑sodium; use tamari for gluten‑free)
• 1 clove Garlic (minced finely)
• 1 tbsp Rice Vinegar (unseasoned)
• 1 tsp Chili Oil (adjust to heat preference)
• 1 tsp Sesame Oil (toasted sesame oil for flavor)
• 1 tsp Sesame Seeds (lightly toasted)

Instructions

1. Cube the cucumber

   Wash the cucumber, pat dry, then cut into bite‑size cubes using a chef's knife or two chopsticks as shown in the video.

   Time: PT5M

2. Salt and rest

   Place the cucumber cubes in the mixing bowl, sprinkle 1 tsp salt over them, toss to coat, then let rest for 20 minutes while you watch a show.

   Time: PT20M

3. Rinse and drain

   After 20 minutes, pour off the liquid, rinse the cucumber cubes under cold water to remove excess salt, then gently squeeze or pat dry with a clean kitchen towel.

   Time: PT3M

4. Prepare the dressing

   In a small bowl, combine soy sauce, minced garlic, rice vinegar, chili oil, sesame oil, and toasted sesame seeds. Whisk until well blended.

   Time: PT2M

5. Toss and serve

   Pour the dressing over the cucumber cubes, toss gently to coat evenly. Let sit for 2 minutes for flavors to meld, then serve immediately or chill briefly.

   Time: PT3M

Nutrition Facts

Calories

55

Protein

1g

Carbohydrates

5g

Fat

3g

Fiber

1g