Asian Cucumber Salad

Asian Cucumber Salad

44 Reviews 3 Pics
  • Prep

    20 m
  • Ready In

    1 h 20 m
sandradxb
Recipe by  sandradxb

“This is a really delicious, light salad.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  1. Put the cucumber slices in a colander and sprinkle with salt; set aside to drain for 1 hour.
  2. Whisk the vinegar and sugar together until the sugar is dissolved; add the sesame oil, garlic, ginger, and sesame seeds; stir.
  3. Rinse salt off the cucumber slices by running under cold water; place in a large bowl with the sliced red chile peppers. Drizzle the dressing over the vegetables and toss to coat. Serve immediately.

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Reviews (44)

Rate This Recipe
ofedaisy
26

ofedaisy

Some of my all-time favorite ingredients in one bowl! I've made it twice this week, and it's fail proof. Used green Thai peppers (very hot!) but I think the red ones would be more aesthetically pleasing. Second time I made it i used 3 cukes because the first time there was a lot of leftover dressing. Perfect for a late dinner salad.

Kathryn
24

Kathryn

This was so yummy! I didn't salt the cucumbers before (just didn't have time) and they did water things down a bit, so I just added a little more vinegar and suger. I also only used 1 tablespoon of the sesame oil (very strong flavor)and added red pepper flakes and green onion too.

PICKLEDBEADS
22

PICKLEDBEADS

Love it! I omitted the fresh red chile peppers and substituted them with red pepper flakes. I also added a chopped green onion. This makes a LOT of "dressing". Even after adding another cucumber, I still had a lot left over. You could half the liquid ingredients and still have plenty. Very yummy! Will definitely make again.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 110 cal
  • 5%
  • Fat
  • 5.5 g
  • 9%
  • Carbs
  • 15.4 g
  • 5%
  • Protein
  • 1.5 g
  • 3%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 780 mg
  • 31%

Based on a 2,000 calorie diet

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