Name: Asian Cucumber Salad
Total time: 25 min
Yield: 4 servings
Ingredients: 1½ lb Persian cucumbers, thinly sliced; ½ tsp salt; 4 scallions, thinly sliced; 1 tsp ginger, grated; 1 clove garlic, minced; ¼ cup rice vinegar; 1 tbsp soy sauce; 1 tbsp toasted sesame oil; 1 tbsp maple syrup; 1 tsp chili garlic sauce, to taste; 2 tbsp toasted sesame seeds

Estimate, per serving

Cal: 110
Protein: 3.5g
Carbs: 8g
Fat: 7g
Sodium: 420mg
Fiber: 1.5g

Ingredients

Persian cucumbersthinly sliced: 4 1/2 lb
salt: 1 1/2 tsp
scallionsthinly sliced: 12
gingergrated: 3 tsp
garlicminced: 3 clove
rice vinegar: 3/4 cup
soy sauce: 3 tbsp
toasted sesame oil: 3 tbsp
maple syrup: 3 tbsp
chili garlic sauceto taste: 3 tsp
toasted sesame seeds: 6 tbsp

Method

01Score the cucumbers lengthwise with a fork, then slice thin.
02Toss with salt and let stand 10 minutes to draw out water.10 min
03Drain well, pressing out the liquid.
04Add scallions, ginger, garlic, rice vinegar, soy, sesame oil, maple, and chili sauce. Toss.
05Taste and adjust salt, sweetness, and heat. Scatter sesame seeds. Chill until serving.