Description
A bright and refreshing salad that balances tang and sesame flavors, perfect for summer.
Ingredients
Scale
- 2 pounds cucumbers
- 1/4 cup coarsely chopped cilantro
- 1/4 cup thinly sliced green onions
- 1–1/2 tablespoons rice vinegar
- 1 teaspoon salt
- 2 teaspoons toasted sesame oil
- 3/4 teaspoon ginger paste
- 3/4 teaspoon garlic paste
- 2 teaspoons reduced-sodium soy sauce
- 2–1/2 teaspoons sugar
- 2 teaspoons toasted sesame seeds
- Chili oil or red pepper flakes (optional)
Instructions
- Wash and dry the cucumbers.
- Chop the cilantro, and slice the green onions.
- Combine rice vinegar, salt, toasted sesame oil, ginger paste, garlic paste, soy sauce, sugar, and sesame seeds in a mason jar.
- Add the lid, and shake until combined.
- Place the flat side of a meat mallet against each cucumber on a cutting board.
- Lightly press with your other hand until the cucumber cracks open.
- Cut the smashed cucumbers into bite-size pieces, about 1-inch in diameter.
- In a large bowl, mix the cut cucumbers with cilantro and green onions.
- Drizzle on the dressing and toss well to combine.
- Taste and adjust seasonings if needed.
- Serve with a drizzle of chili oil or a sprinkle of red pepper flakes.
Notes
Best enjoyed the same day. Chill cucumbers before dressing for maximum crunch.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No Cook
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 70
- Sugar: 3g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg