Description
A crisp and velvety cucumber salad featuring a savory sesame-ginger dressing with a hint of spice.
Ingredients
4-5 Persian cucumbers, thinly sliced
1/2 red onion, thinly sliced
1/4 cup Greek yogurt or Kewpie mayonnaise
2 tbsp rice vinegar
1 tbsp toasted sesame oil
1 tbsp honey or maple syrup
1 tsp soy sauce
1 clove garlic, grated
1/2 inch fresh ginger, grated
1/2 tsp red chili flakes
2 tbsp toasted sesame seeds
2 green onions, sliced
Instructions
Step 1: Slice the cucumbers into 1/8-inch rounds and place them in a colander.
Step 2: Sprinkle with salt and let sit for 10-15 minutes to draw out excess moisture.
Step 3: In a large bowl, whisk together yogurt, vinegar, sesame oil, honey, soy sauce, garlic, and ginger.
Step 4: Squeeze the moisture from the cucumbers and pat dry with a towel.
Step 5: Add cucumbers and red onions to the dressing and toss to coat.
Step 6: Stir in sesame seeds and chili flakes.
Step 7: Garnish with green onions and serve chilled.
Notes
Ensure you squeeze the cucumbers very well to maintain the creamy texture of the dressing.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 cup
- Calories: 125 kcal
- Sugar: 5g
- Sodium: 240mg
- Fat: 9.5g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1.5g
- Protein: 3.5g
- Cholesterol: 2mg
