Ingredients
Scale
- 3 cups sliced cucumbers (English or Persian)
- 3 tbsp rice vinegar (unseasoned)
- 1 tbsp toasted sesame oil
- 2 tbsp low-sodium soy sauce
- 2 cloves garlic (minced)
- ¼ cup fresh cilantro or mint (chopped)
- ½ tsp red pepper flakes (adjust to taste)
- 1 tbsp toasted sesame seeds
Instructions
- Wash cucumbers and slice them thinly into rounds or half-moons.
- In a bowl, whisk together rice vinegar, soy sauce, sesame oil, minced garlic, and red pepper flakes.
- Combine sliced cucumbers with dressing in a large mixing bowl and toss gently.
- Add chopped herbs and toasted sesame seeds; toss lightly to distribute.
- Chill in the refrigerator for at least 10 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
Nutrition
- Serving Size: Approximately 1 cup (150g)
- Calories: 70
- Sugar: 3g
- Sodium: 240mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg