Cucumber Salad

Cucumber Salad
Cucumber Salad might be a good recipe to expand your side dish recipe box. This recipe makes 6 servings with 53 calories, 1g of protein, and 3g of fat each. This recipe covers 2% of your daily requirements of vitamins and minerals. A mixture of distilled vinegar, sugar, asian sesame oil, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes around 45 minutes. It is a good option if you're following a gluten free, fodmap friendly, and vegan diet.

Instructions

1
Rinse, peel (if desired) and thinly slice 1 English cucumber (12 oz.). In a bowl, mix cucumber with 1 teaspoon salt.
Ingredients you will need
English CucumberEnglish Cucumber
CucumberCucumber
SaltSalt
Equipment you will use
BowlBowl
2
Let stand until cucumber is wilted, about 45 minutes. Rinse and drain; squeeze excess liquid from cucumber and return to rinsed bowl.
Ingredients you will need
CucumberCucumber
Equipment you will use
BowlBowl
3
Add 2 tablespoons white distilled vinegar, 1 tablespoon Asian sesame oil, 2 tablespoons sugar, and salt and pepper to taste.
Ingredients you will need
Distilled White VinegarDistilled White Vinegar
Salt And PepperSalt And Pepper
Sesame OilSesame Oil
SugarSugar
4
Serve at room temperature or cold.
5
Shortly before serving, sprinkle salad with about 1 tablespoon toasted sesame seeds.
Ingredients you will need
Sesame SeedsSesame Seeds

Equipment

DifficultyMedium
Ready In45 m.
Servings6
Health Score21
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