Spicy Asian Cucumber Salad
10Min
4Servings
95Cal
EasyLevel
VegetarianVeganGluten freeveganvegetariandairy-freegluten-free
#cucumber#spicy#quick#vegan#no-cook
Equipment
Knife
Cutting board
Mixing bowl
Whisk
Colander
Ingredients
Ingredients
cucumber (fresh)
3 piece
salt
7.5 g
lemon juice
15 ml
soy sauce
15 ml
garlic (minced)
15 g
honey
21 g
olive oil
15 ml
red chili
5 g
sesame seeds
18 g
Instructions
1
Prepare cucumbers
Wash and slice the cucumbers into thin rounds or half-moons.
2
Salt the cucumbers
Place sliced cucumbers in a bowl and sprinkle with salt. Let sit for 10 minutes to draw out excess moisture.
10 mintimer 10 min
3
Make the dressing
In a small bowl, whisk together lemon juice, soy sauce, minced garlic, honey, olive oil, and red chili.
4
Drain cucumbers
After 10 minutes, drain any excess liquid from the cucumbers.
5
Combine and serve
Pour the dressing over the cucumbers and toss to coat evenly. Sprinkle with sesame seeds before serving.
Original recipe
Storage
Fridge: 1 days
Reheat: Serve cold, do not reheat
Best consumed fresh; cucumbers release water over time
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