Asian Cucumber Salad

This Asian cucumber salad is a deliciously light and refreshing salad with a tangy ginger and rice vinegar dressing. Salting and draining the cucumbers helps them keep crunchy and absorb the dressing but you can skip this step if you are in a hurry.

Calories

152

Carbohydrates

14g

Protein

16g

Potassium

708mg

Fiber

8g

Sugar

2g

Ingredients

2 cucumbers - halved lengthwise, seeded, and sliced
2 teaspoons salt
½ cup rice vinegar
¼ cup white sugar
2 tablespoons sesame oil
1 tablespoon minced garlic
1 tablespoon minced fresh ginger root
1 tablespoon sesame seeds
4 fresh red chili peppers, sliced

Direction

Gather all ingredients.
Place cucumber slices in a colander and sprinkle with salt; set aside to drain while you prepare the remaining ingredients.
Whisk vinegar and sugar together in a small bowl until sugar is dissolved; stir in sesame oil, garlic, ginger, and sesame seeds.
Rinse salt off cucumber slices by running under cold water; place in a large bowl.
Add sliced red chili peppers and vinegar dressing; toss to coat. Cover and refrigerate the salad until ready to serve. This salad tastes best on the day it is made.
Enjoy!