Description
Asian Cucumber Salad comes together in 10 minutes and is packed with flavour!
Ingredients
Scale
- 4 Persian cucumbers (often called mini cucumbers)
- 1 tsp soy sauce (can sub tamari)
- 1.5 tbsp rice vinegar
- 1/2 tbsp sesame oil
- 1 tbsp chili oil
- 1 tbsp sesame seeds
Instructions
- Use a mandoline to thinly slice the cucumbers. You can alternatively just thinly slice them with a knife.
- Mix the soy sauce, rice vinegar, sesame oil and chili oil together in a large mixing bowl.
- Add in the sliced cucumbers and sesame seeds and toss them together.
- Serve immediately and enjoy!
Notes
Use a mandoline to make even thin slices of cucumber. (I use this one.)
Store leftovers in an airtight container in the fridge for up to 2 days.
Nutrition
- Serving Size: 1/2 of the recipe
- Calories: 130
- Sugar: 2g
- Fat: 12g
- Carbohydrates: 6.5g
- Fiber: 1.5g
- Protein: 2g
