Description
A refreshing spiralized cucumber salad with a tangy dressing.
Ingredients
Scale
- 4 medium cucumbers
- 1 teaspoon salt
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon chili flakes (adjust to taste)
- 1 clove garlic, minced
- Fresh cilantro and sesame seeds for garnish
Instructions
- Spiralize the cucumbers and toss them with salt in a large bowl. Let sit for 10 minutes to draw out moisture.
- In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, chili flakes, and minced garlic until well combined.
- After the cucumbers have rested, gently squeeze them to remove excess liquid. Add to a serving bowl and pour the dressing over the top. Toss until evenly coated.
- Garnish with chopped cilantro and sesame seeds before serving.
Notes
- This salad is best served fresh but can be stored in the refrigerator for up to 2 days.
- Adjust the amount of chili flakes to taste based on your spice preference.
- Prep Time: 15 minutes
- Category: Salads
- Method: No Cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 50
- Sugar: 2g
- Sodium: 300mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg