Asian Cucumber Salad

Asian Cucumber Salad

Prep Time: 25 minutes

Servings: 4-5

Ingredients:

  • 5 1/2 pounds English or Persian cucumbers, sliced thinly
  • 1/2 teaspoon salt
  • 4–5 scallions, finely sliced
  • 1 teaspoon ginger, grated
  • 1 clove garlic, finely minced
  • 1/4 cup rice vinegar
  • 1 Tablespoon low-sodium soy sauce
  • 1 Tablespoon toasted sesame oil
  • 1 Tablespoon maple syrup (or honey, or sugar)
  • 1 teaspoon sriracha (plus more to taste), optional
  • 1–2 Tablespoons toasted sesame seeds

Directions:

  1. Place cucumber slices in a bowl and toss with the salt to help them release water. Let this stand while you gather the remaining ingredients.
  2. Strain the cucumbers (do not rinse!) and place them in a large bowl. Add the scallions, ginger, garlic, rice vinegar, soy sauce, sesame oil, maple syrup, optional sriracha and toasted sesame seeds. Mix to combine.
  3. Taste and adjust salt to your liking. Add more sriracha if you like.
  4. Refrigerate until ready to serve. This is best served the same day, but it will keep up to 3 days.

Nutrition:

Per serving (1 cup): Calories: 89, Carbohydrates: 11.5g, Protein: 2g, Fat: 4.8g, Sodium: 404mg, Fiber: 1.4g

Recipe source: https://www.feastingathome.com/asian-cucumber-salad/