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

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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


  • 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


  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.
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