8 June, 2016
Asian Cucumber Salad
This is a fun little recipe that uses not too many ingredients and is refreshing on a hot day or with a hot dish!
The easiest way to deal with the cucumbers is 2 fold.
Option 1 is to use a food processor with a slicing blade – it definitely makes quick work of it, but also means extra clean up… For regular cucumbers, make sure to scrape out the seeds.
Option 2 is to use english cucumbers. No need to peel or scrape out the seeds.
c
Nice and refreshing option for cucumbers
00:30
00:30
00:00
Low cal 54kcal
Low fat 1g
sat-fat Free 0g
chol Free 0mg
High sodium 838mg
Low carbs 10g
Serving size 176g Calories from fat 12kcal Fiber 1g Protein 1g Sugar 6g
Ingredients
-
2 cucumbers – peeled, cut lengthwise, seeded, and sliced into thin half moons. ( cuisinart blade works well)
-
1 tsp salt
-
1 tbsp sugar
-
1 tbsp soy sauce
-
¼ cup rice wine vinegar
-
1 tsp sesame oil
Directions
- In a large bowl combine ingredients.
- Sprinkle with sesame seeds if desired
- Cover and chill for 20 min
Pre-prepping tips:
- Slice the cucumbers.
- Make the marinade, and store in a medium side bowl.
Day of:
- This is actually the day prior, or a few hours before
- Combine the marinade and the cucumber. Stir every couple of hours.
2 thoughts on : Asian Cucumber Salad
Pingback: Menu Plan – Hoisin Chicken and Asian Cucumber Salad | Lazy Bear Foods
Pingback: Sichuan Style Stir Fried Chicken with Peanuts – Lazy Bear Foods