Ingredients
4
4 servings
- •3 large cucumbers - sliced lengthwise, seeds scooped out, and cut into 1/2-inch thick half rounds
- •2 teaspoons salt
- •1 tablespoon soy sauce
- •1 tablespoon white sugar
- •3 cloves garlic, thinly sliced
- •2 teaspoons rice vinegar
- •1.5 teaspoons toasted sesame oil
- •1 teaspoon hot chili oil
- •0.5 teaspoon red pepper flakes
Instructions
- Place cucumbers into a colander and sprinkle with salt. Allow to drain for at least 30 minutes. Shake off excess liquid but do not rinse cucumbers.
- Whisk together soy sauce, sugar, garlic, rice vinegar, sesame oil, chili oil, and red pepper flakes in a salad bowl.
- Add cucumbers to soy sauce mixture; stir to coat evenly. Chill in the refrigerator for 2 to 3 hours before serving.
Nutritional Facts
Per 4 servings
- Calories: 75
- Carbohydrate: 12g
- Fat: 3g
- Fiber: 1g
- Protein: 2g
- Sugar: 7g
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