Description
A refreshing cucumber salad with a flavorful dressing.
Ingredients
Scale
- 1 large english cucumber (or 6 mini; total 3 cups sliced)
- 1/4 cup soy sauce
- 1 tablespoon honey
- 1 tablespoon lime juice
- 1 tablespoon chili crunch oil
- 2 drops sesame oil
- 1 teaspoon minced garlic (can be omitted)
Instructions
- Start by washing the cucumber skins under cool running water with a vegetable brush; then pat dry with a paper towel.
- Slice the cucumbers into 1/4-inch thick slices and place them into a bowl. If using a whole English cucumber, cut them in half lengthwise before slicing so they’re bite-sized. I used mini cucumbers for this recipe.
- In a separate small bowl, combine the soy sauce, honey, lime juice, sesame oil and chili crunch oil. Whisk until smooth; then pour into the bowl with the cucumbers and mix well and add the salad to a serving bowl.
Notes
- Chili crunch oil can be adjusted according to your spice preference.
- This dish is best served fresh.
- Prep Time: 10 minutes
- Category: Salads
- Method: No-Cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 60
- Sugar: 4g
- Sodium: 800mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg