Sesame Cucumber Salad
This Sesame Cucumber Salad has a cool crunch and a perfectly balanced taste, thanks to warm, nutty sesame oil and the gentle tang of rice vinegar.
Servings: 4
Equipment
Ingredients
- 2 long English cucumbers thinly sliced
- ¼ cup chopped fresh cilantro
- 2 to 3 tablespoons finely minced jalapeno seeds and ribs removed
- 2 green onions, thinly sliced
- 3 tablespoons rice vinegar
- 1 to 2 tablespoons sesame seed oil
- ½ teaspoon granulated sugar
- salt to taste (I start with ¼ teaspoon and adjust it in the end)
- red pepper flakes for garnish, optional
- Thai basil for garnish, optional
- 1 tablespoon toasted sesame seeds for garnish
Instructions
- Prep the cucumbers. Using a sharp knife or a mandolin, cut the cucumbers into thin slices. Place the sliced cucumbers in a salad bowl.
- Combine. To the cucumbers, add cilantro, minced jalapeno, and green onions; gently toss to combine.
- Make the salad dressing. In a separate mixing bowl, whisk together rice vinegar, sesame oil, sugar, and salt.
- Put it all together. Pour the dressing over the cucumbers and gently toss to combine. Taste for salt and adjust. Top the sesame cucumber salad with pepper flakes, basil, and sesame seeds, and serve.
Nutrition
Calories: 45kcal | Carbohydrates: 7g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 5mg | Potassium: 270mg | Fiber: 1g | Sugar: 3g | Vitamin A: 366IU | Vitamin C: 14mg | Calcium: 50mg | Iron: 1mg
