Spicy Cucumber Salad

• servings: 4 servings
• active time: 20 minutes
• total time: 20 minutes

Ingredients

5 to 6 (1 lb / 450 g) mini cucumbers

1/2 teaspoon salt

2 tablespoons rice vinegar

1 teaspoon light soy sauce

1 clove garlic , minced

1 teaspoon sugar

1 tablespoon chili oil (use less if you prefer a less spicy dish)

1 teaspoon white toasted sesame seeds

Directions

Cut and discard the ends of the cucumbers. Place one cucumber between two disposable chopsticks. Make thin diagonal slices at a 45 degree angle. Then flip the cucumber over and do the same on the other side. Then halve the cucumber crosswise. Cut the rest of the cucumbers the same way, then transfer to a large bowl. Add the salt and toss thoroughly with your hands. Leave the salt on for 15 minutes or so, to draw out water. Once done, rinse cucumbers and discard the water. Drain thoroughly and lightly pat the cucumbers dry.

Mix the dressing ingredients in a small bowl.

Right before serving, pour the sauce over and mix well. If not served immediately, the cucumbers will keep releasing water. Drain the water before mixing the sauce. Serve at room temperature as an appetizer or side.

Nutrition

• Calories: 45 kcal
• Total Fat: 3.5 g
• Saturated Fat: 0.5 g
• Sodium: 223 mg
• Total Carbohydrate: 2.3 g
• Dietary Fiber: 0.2 g
• Total Sugars: 1.5 g
• Protein: 0.3 g