In this Chinese cucumber salad, both short or long cucumber … Saturated Fat 26g 163%. 1 teaspoon sesame oil 2 tablespoons garlic-seasoned rice wine vinegar, Back to Quick and Easy Asian Sesame Cucumber Salad. Swiss and salami have had their day. Percent Daily Values are based on a 2,000 calorie diet. And literally, this … The toasted white sesame seeds add an intense sweet nutty taste while the black have a slightly bitter, earthier taste. Topped with sesame … I'm getting the ingredients when I go shopping today! Whisk rice vinegar, sesame oil, soy sauce, and sugar together in a bowl until sugar is dissolved. Asian Sesame Cucumber Salad. Cucumber Sesame Salad is incredibly simple, and a fresh addition to any meal. This salad is so easy to make and doesn’t require many ingredients. Let cucumber stand until moisture is drawn out, about 30 minutes. Place cucumber noodles in a fine-mesh strainer set over a bowl. Pros: Just like at sushi resturaunt a Cons: None. 4 Kirby cucumbers or 2 large cucumbers; 1/2 tablespoon salt; 1/2 cup white rice vinegar; 2 tablespoons soy sauce or tamari; 2 teaspoons sesame oil; 2 tablespoons white sugar; 1/2 teaspoon white or black sesame seeds, or a mixture of both; Instructions. Good and easy with a nice Asian flavor. I'll use this recipe a lot it's wonderful! Turned out delicious. I left a little of the peel on the cucumber for color but other than that made it as written. I always grab a bunch of the cucumber salad at Asian buffets and I finally looked into making one. Learn how to ace hot chocolate charcuterie boards! Not to mention to flavor of the sesame oil and rice vinegar that is so prevalent in many Asian recipes. Add cucumber; toss gently until coated. I like this with a ton of toasted sesame seeds. Used regular rice vinegar and added garlic powder. Sodium 15mg 1%. Good sesame flavor not too strong of a vinegar taste. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Add layers to cucumber salad. [print_this]Spicy Sesame Ginger Asian Cucumber Salad serves 2 – 4. Amount Per Serving Calories 404 Calories from Fat 387 % Daily Value* Fat 43g 66%. I'm addicted!! For the salad, season cucumbers with salt and sugar, then drain in strainer for 15 minutes. It tastes just like a cucumber salad I had at a restaurant once and wanted to replicate. Adjust the sugar and I think it'd be great. I added fresh minced garlic to my sesame oil. My kiddos will eat it alongside anything! I like the vinegar flavor but 1 tablespoon of sugar left a slight aftertaste. 46 calories; protein 1.3g 3% DV; carbohydrates 4.2g 1% DV; dietary fiber 0.7g 3% DV; fat 2.3g 4% DV; vitamin a iu 72.4IU 1% DV; vitamin c 3.2mg 5% DV; folate 14.1mcg 4% DV; calcium 14.2mg 1% DV; iron 6.7mg 37% DV; magnesium 12.1mg 4% DV; potassium 136.7mg 4% DV; sodium 147.4mg 6% DV. Toss the cucumber pieces with kosher salt, transfer to a colander, and let drain for 1 hour. All Right Reserved. Place in a double layer of paper towel and squeeze gently to remove any excess moisture. 1 Peel and seed cucumbers and cut on the diagonal into thin slices. Very easy and tasty. https://www.japanesecooking101.com/sunomono-cucumber-salad-recipe Sometimes you just need a light and crunchy salad as part of an Asian meal – this is a 10 minute perfect answer. This was delicious and I wish I had doubled the recipe. I would more than likely leave out the sugar next time but that is the only change I would make. I loved this japanese version. A simple cucumber salad with a very versatile sesame dressing. Whisk rice vinegar, sesame oil, soy sauce, and sugar together in a bowl until sugar is dissolved. Lots of liquid in the bottom. Using a food processor or sharp knife, cut into very thin slices. Combine vinegar, sugar and salt in a medium bowl, stirring to dissolve. I served fresh sliced tomatoes and put the cucumber salad over them. To top it off, you can garnish with toasted sesame seeds to give the salad extra fragrance and crunch. 1/4 cup rice wine vinegar. Cut the cucumbers again, crosswise, into 1/2-inch thick pieces. I will be adding this to my menu. Serving size: 1/2 to 1 cucumber. Whisk together rice wine vinegar, toasted sesame oil, sugar, and crushed red pepper flakes. Cut them into quarters, lengthwise. The contrast colors and textures of the salad, in my opinion, is a celebration of what nature has provided us. 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