Prep Time:
10 mins
Stand Time:
5 mins
Total Time:
15 mins
Servings:
4
Ingredients
1English cucumber, thinly sliced
1teaspoonsalt
2tablespoonslow-sodium soy sauce
4teaspoonsgarlic paste
2tablespoonsrice wine vinegar
2tablespoonschili oil
2tablespoonswhite sugar
2teaspoonssesame oil
2teaspoonssesame seeds
2green onions, thinly sliced, for garnish
Directions
Place cucumber slices in a bowl and sprinkle with salt. Mix well and let them sit for 5 minutes. Rinse thoroughly. Taste 1 slice to ensure salt is rinsed off. Drain and set aside.
Whisk soy sauce, garlic paste, rice vinegar, chili oil, sugar, sesame oil, and sesame seeds together in a small bowl.
Toss cucumbers with the dressing. Garnish with green onion.
Cook’s Note
I used chili oil from my jar of chili crisp. These would also be good on the finished salad but will add more heat.
Nutrition Facts (per serving)
| 154 | Calories |
| 12g | Fat |
| 11g | Carbs |
| 2g | Protein |
