Rating: 4.5 stars
8 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 6

This Asian-inspired cucumber salad is an easy way to use up fresh cucumbers, and makes a delightful summertime side.

Recipe by Cooking Light June 2007

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Recipe Summary

Yield:
8 servings (serving size: about 1/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine cucumber and salt, tossing well. Let stand at room temperature 20 minutes. Drain and squeeze dry.

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  • Combine cucumber, onions, rice vinegar, sugar, crushed red pepper, and sesame oil. Serve chilled or at room temperature.

Chef's Notes

Use a mandoline or food processor to slice the cucumber uniformly thin. Salting the cucumber causes it to wilt and draws out excess moisture. It also gives the dish a pickled quality similar to kimchi, Korea's spicy and pungent fermented cabbage condiment.

Nutrition Facts

12 calories; calories from fat 30%; fat 0.4g; saturated fat 0.1g; mono fat 0.1g; poly fat 0.1g; protein 0.3g; carbohydrates 2g; fiber 0.5g; cholesterol 0mg; iron 0.1mg; sodium 119mg; calcium 7mg.
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