Refreshing Asian Cucumber Salad Recipe in Just 5 Minutes

This Asian Cucumber Salad is a quick, flavorful side dish perfect for busy weeknights.

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Prep Time 5

Chill Time 10

Total Time 15

Servings: 4 servings

Course: Uncategorized

Cuisine: Asian

Calories: 98

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

4 mini Cucumbers Swap with Japanese cucumbers if needed.
1/4 cup Roasted Peanuts Crushed for garnish.

For the Dressing

1 tablespoon Low Sodium Soy Sauce Use tamari for gluten-free.
1 teaspoon Sugar Consider honey or a sugar substitute.
1 teaspoon Korean Chili Powder Mix in paprika and a pinch of cayenne if unavailable.
1 teaspoon Chili Oil Omit for a milder version.
1 tablespoon Sesame Oil Toasted enhances flavor.
1 tablespoon Rice Vinegar Apple cider vinegar as an alternative.
2 cloves Garlic Minced for better distribution.
1 tablespoon Sesame Seeds Use for garnish; toasting elevates flavor.

Equipment

Mixing bowl
Whisk
knife
cutting board

Method

Step-by-Step Instructions for Asian Cucumber Salad

Wash the mini cucumbers thoroughly under cool water. Slice each cucumber into 1/3-inch pieces and place them in a large mixing bowl.
In a separate bowl, combine the low sodium soy sauce, sugar, Korean chili powder, chili oil, sesame oil, rice vinegar, and minced garlic. Whisk vigorously for about 30 seconds.
Pour the dressing over the sliced cucumbers and gently toss to ensure each piece is well coated.
Cover and chill in the refrigerator for at least 10 minutes before serving.

Nutrition

Serving: 1saladCalories: 98kcalCarbohydrates: 10gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 400mgPotassium: 250mgFiber: 2gSugar: 2gVitamin A: 20IUVitamin C: 7mgCalcium: 20mgIron: 1mg

Notes

Enjoy within two days for optimal freshness. The dressing can be prepared up to three days in advance.

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