Asian Cucumber Salad
One of the easiest Asian cucumber salad with toasted sesame topping and sesame oil! Super quick, healthy, fresh, and so delicious!
Scratch the 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 cucumber using your hands, place in a large bowl and toss with soy sauce, balsamic vinegar, and sesame oil. Sprinkle with the toasted seasoning!
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!
Calories: 55kcal | Carbohydrates: 5g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Sodium: 801mg | Potassium: 149mg | Fiber: 1g | Sugar: 2g | Vitamin A: 128IU | Vitamin C: 2mg | Calcium: 50mg | Iron: 1mg