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–+ servings
Viral Cucumber Salad

Viral Cucumber Salad

A refreshingly crunchy cucumber salad with a tangy Asian-inspired dressing that takes just 5 minutes to make.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 4 servings
Course: Quick & Easy Meals
Cuisine: Asian
Calories: 65
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 medium English cucumbers thinly sliced
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil toasted
  • 2 cloves garlic minced
  • 1 teaspoon sugar
  • 1 teaspoon chili oil or to taste
  • 1 tablespoon sesame seeds for garnish

Method
 

  1. Thinly slice the English cucumbers into rounds or half-moons, about 1/8-inch thick. Place them in a large mixing bowl.
  2. In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, minced garlic, sugar, and chili oil until the sugar dissolves.
  3. Pour the dressing over the sliced cucumbers and toss well to coat all the pieces evenly.
  4. Let the salad sit for 2-3 minutes to allow the flavors to meld together.
  5. Transfer to a serving dish, sprinkle with sesame seeds, and serve immediately for maximum crunch.

Nutrition

Calories: 65kcalCarbohydrates: 6gProtein: 2gFat: 4gSodium: 510mgFiber: 1g

Notes

For best results, use English cucumbers as they have fewer seeds and stay crunchier. The salad is best enjoyed fresh but can be refrigerated for up to 2 hours. Adjust the chili oil according to your spice preference—start with less if you're sensitive to heat.

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