Cucumber salad is a refreshing, low-calorie dish perfect for hot days or as a light side. Here’s a simple yet versatile recipe to achieve maximum crunch and flavor.
Ingredients:
- 2 medium cucumbers
- 1 tsp salt
- 2 tbsp rice vinegar
- 1 tsp sugar
- 2 minced garlic cloves
- 1 tbsp sesame oil
- Optional: Red pepper flakes, cilantro, or toasted sesame seeds.
Steps:
1. Prepare the Cucumbers: Wash and peel the cucumbers (partially for a striped look, if desired). Slice them thinly, about 2mm thick, using a mandoline or knife for even pieces.
2. Salt and Drain: Place cucumber slices in a bowl, sprinkle with salt, and toss gently. Let them sit for 15–20 minutes to draw out excess water. This step ensures a crispier texture. Drain and pat dry with a paper towel.
3. Make the Dressing: In a small bowl, whisk together rice vinegar, sugar, minced garlic, and sesame oil until the sugar dissolves. For extra heat, add red pepper flakes.
4. Combine: Toss the drained cucumbers with the dressing. Let them marinate for at least 10 minutes (or up to 30 minutes for deeper flavor).
5. Garnish and Serve: Sprinkle with cilantro or sesame seeds before serving. Enjoy chilled or at room temperature.
Variations: Add sliced onions for a kick, or a dash of soy sauce for a savory twist. For a creamier version, mix in a spoonful of Greek yogurt. This quick, healthy salad is a crowd-pleaser and pairs well with grilled meats or rice dishes.
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