Asian Cucumber Salad
Perfect to serve along all kind Asian-inspired dishes. It’s crunchy, refreshing, lightly sweetened with delicate vinegary flavors. It’s a delicious addition to meals and bowls you are already making.
Ingredients
- 1.5 pounds cucumbers Persian or English, thinly sliced
- 1 tsp salt
- 1 shallot thinly sliced
- 2 tbsp mirin
- 1 tbsp rice vinegar
- 2 tbsp low sodium soy sauce
- 3 tbsp oyster sauce
- 1 tbsp brown sugar
- ¼ tsp chili flakes optional
- 2 tbsp vegetable oil
- 1 tsp toasted sesame oil
- 1 tsp freshly ground black pepper
Instructions
- Cut the cucumbers in thin slices. Place them in a strainer, sprinkle with salt and toss to combine. Set aside and let sit for at least 20 minutes (or up to 1 hour), the salt will pull the water out of the cucumbers. If you're in a hurry, just omit this step.
- Meanwhile, thinly slice the shallot.
- Prepare the Asian dressing by adding mirin, rice vinegar, soy sauce, oyster sauce, brown sugar, chili flakes, vegetable oil and sesame oil to a jar. Whisk to combine.
- Add the salted cucumbers and shallot to a large bowl. Pour in the prepared dressing and season with freshly ground black pepper. Toss to combine. Enjoy!
Video
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Nutrition
Calories: 121kcalCarbohydrates: 13gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 0.04gSodium: 1310mgPotassium: 294mgFiber: 2gSugar: 8gVitamin A: 160IUVitamin C: 6mgCalcium: 36mgIron: 1mg
Tried this recipe?Let us know how it was!