Cucumber Sesame Salad
Cucumbers may be peeled before slicing if that is your preference. Best served the day it's made. This cucumber salad is light and the perfect addition to any Asian dish or even at your favorite barbecue.
Servings: 5 servings
- 2 medium cucumbers peeled if desired, sliced very thinly
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon sugar
- 2 teaspoons soy sauce
- 1/2 teaspoon salt
- 1 teaspoon toasted sesame seeds
- Crushed red pepper flakes to taste
Slice cucumbers and place on paper towel to remove some of the moisture
In a medium bowl, whisk together all other ingredients and add cucumbers. Stir to coat.
Taste and add more crushed red pepper flakes if desired.
The salad may be made up to 4 hours ahead of serving but should be served the day it is made.
Calories: 53kcal | Carbohydrates: 5g | Protein: 1g | Fat: 3g | Sodium: 369mg | Potassium: 163mg | Sugar: 4g | Vitamin A: 85IU | Vitamin C: 3.9mg | Calcium: 21mg | Iron: 0.4mg