Cucumber Salad

James Carrier

This easy 5-ingredient, Asian-inspired cucumber salad recipe is a great way to enjoy summer's harvest.

Yield: Makes about 6 servings
Recipe from Sunset

More From Sunset

Nutritional Information

Amount per serving
  • Calories: 51
  • Calories from fat: 51%
  • Protein: 0.9g
  • Fat: 2.9g
  • Saturated fat: 0.4g
  • Carbohydrate: 6.1g
  • Fiber: 0.9g
  • Sodium: 96mg
  • Cholesterol: 0.0mg

Ingredients

  • 1 English cucumber (12 oz).
  • 1 teaspoon salt
  • 2 tablespoons distilled vinegar
  • 1 tablespoon Asian sesame oil
  • 2 tablespoons sugar
  • salt
  • pepper
  • 1 tablespoons toasted sesame seeds

Preparation

  1. 1. Rinse, peel (if desired) and thinly slice 1 English cucumber (12 oz.). In a bowl, mix cucumber with 1 teaspoon salt. Let stand until cucumber is wilted, about 45 minutes. Rinse and drain; squeeze excess liquid from cucumber and return to rinsed bowl.
  2. 2. Add 2 tablespoons white distilled vinegar, 1 tablespoon Asian sesame oil, 2 tablespoons sugar, and salt and pepper to taste. Serve at room temperature or cold.
  3. 3. Shortly before serving, sprinkle salad with about 1 tablespoon toasted sesame seeds.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Cucumber Salad Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy