Asian Cucumber Salad

Asian Cucumber Salad

Asian Cucumber Salad

"As I see it, a green salad is an open invitation to carrots, onions, mushrooms, tomatoes, and the sprouts that grow in jars on my kitchen counter."
Victoria Moran
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Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Course Appetizer, Breakfast, Dinner, Salad
Cuisine Asian
Servings 6
Calories 109.8 kcal

Ingredients
  

  • 2 cucumbers – halved lengthwise seeded, and sliced
  • 2 teaspoons salt
  • ½ cup rice vinegar
  • ¼ cup white sugar
  • 2 tablespoons sesame oil
  • 1 tablespoon minced garlic
  • 1 tablespoon minced fresh ginger root
  • 1 tablespoon sesame seeds
  • 4 fresh red chile peppers sliced

Instructions
 

  • Put the cucumber slices in a colander and sprinkle with salt; set aside to drain for 1 hour.
  • Whisk the vinegar and sugar together until the sugar is dissolved; add the sesame oil, garlic, ginger, and sesame seeds; stir.
  • 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.

NUTRITION

Nutrition Facts
Asian Cucumber Salad
Serving Size
 
6 g
Amount per Serving
Calories
109.8
% Daily Value*
Fat
 
5.5
g
8
%
Saturated Fat
 
0.8
g
5
%
Sodium
 
780.3
mg
34
%
Potassium
 
251.1
mg
7
%
Carbohydrates
 
15.4
g
5
%
Fiber
 
1.1
g
5
%
Sugar
 
11.5
g
13
%
Protein
 
1.5
g
3
%
Vitamin A
 
384.2
IU
8
%
Vitamin C
 
46.2
mg
56
%
Calcium
 
37.1
mg
4
%
Iron
 
0.8
mg
4
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Cucumber, Salad
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