Asian Cucumber Salad
One of the easiest Asian cucumber salad with toasted sesame topping and sesame oil! Super quick, healthy, fresh, and so delicious!
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Servings :
Calories : 27kcal
Ingredients
- 2 cucumbers
- ½ tsp salt
- 2 tbsp sesame seeds
- ½ tsp red pepper flakes optional
- ½ tsp black pepper
- 2 tbsp soy sauce
- 2 tbsp balsamic vinegar
- 2 tsp sesame oil
Instructions
- Scratch each cucumber with a fork, then lay it on a cutting board and crush the cucumber flat using your fist. Slice diagonally while rotating the cucumber (this is a Japanese cutting technique and gives the cucumber a larger surface to absorb the seasoning faster).
- Toss with salt and let it drain over a sieve for 10 minutes.
- Place the sesame seeds, red pepper flakes, and black pepper in a mortar and crush a few times. Add it into a skillet and toast for 5 minutes over medium to low heat until fragrant.
- Squeeze excess juice from the cucumbers using your hands, place in a large bowl and toss with soy sauce, balsamic vinegar, and sesame oil. Sprinkle with the toasted seasoning!
Notes
Make-Ahead: Tasted delicious if refrigerated for 2 hours or overnight!
Leftovers can be stored in the refrigerator for up to 2 days.
Recipe adapted from Jamie Oliver's "Brilliant Bang Bang Cucumber" salad recipe - Original recipe can be found in his grandiose book VEG!
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Nutrition
Calories: 27kcal | Carbohydrates: 4g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.3g | Sodium: 82mg | Potassium: 212mg | Fiber: 1g | Sugar: 2g | Vitamin A: 146IU | Vitamin C: 5mg | Calcium: 27mg | Iron: 0.5mg