Cucumber Salad

Name: Cucumber Salad
Prep time: 20 min
Yield: 6
Cuisine: Oriental
Ingredients: 8 cucumbers, seedless and sliced thinly; 1/2 cups rice vinegar; 4 teaspoons sugar; 3 teaspoons sesame seeds, lightly toasted; 4 chives, chopped

Deborah Dana

A salad of thin slices of cucumber in rice vinegar accompanied by a little sesame and scallions. This cucumber salad is very fresh. To achieve the perfect flavor, it is recommended to let it chill for as long as possible, as this allows the cucumbers to absorb the flavors of the other ingredients, resulting in the perfect salad. Don't miss out on trying it.

Reviewed by Editorial Team of Kiwilimón

Published: 28-11-2009

Preparation

20 mins

Low

Slice the cucumbers very thinly (if you have a food processor, you can do this quickly there). Layer the cucumbers in a glass container. In a small bowl, mix the vinegar and sugar until the sugar is completely dissolved. Add the scallions, sesame seeds, and pour over the cucumbers. Cover the cucumbers with plastic wrap and refrigerate for at least 3 hours before serving (preferably make the salad a day in advance so the cucumbers can absorb the flavor of the rice vinegar).

Nutritional information

* Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.

Energy

17.5

kcal

0.88%

Carbohydrate, by difference

3.1

1.03%

Protein

0.7

1.4%

Total lipid (fat)

0.4

0.62%

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100

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Cucumber Salad

Ingredients

Preparation

Nutritional information

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