Ingredients
Scale
- 4 medium Persian Cucumbers
- 2 cloves Garlic
- 2 tablespoons Sesame Oil
- 2 tablespoons Soy Sauce
- 2 tablespoons Rice Vinegar
- 1 teaspoon Crushed Red Pepper Flakes
- 1 teaspoon Sugar
- Fresh parsley for garnish
Instructions
- Wash and slice the cucumbers into thin rounds or half-moons.
- In a mixing bowl, whisk together minced garlic, sesame oil, soy sauce, rice vinegar, crushed red pepper flakes, and sugar until well combined.
- Add the sliced cucumbers to the dressing and toss gently to coat.
- Chill in the refrigerator for at least 15 minutes before serving, then garnish with fresh parsley.
- Prep Time: 10 minutes
- Cook Time: None
- Category: Side Dish
- Method: No Cooking Required
- Cuisine: Taiwanese
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 70
- Sugar: 3g
- Sodium: 350mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
Keywords: Use Persian cucumbers for optimal crunch; avoid standard salad cucumbers. Adjust crushed red pepper flakes based on your heat preference. Feel free to add herbs like cilantro or mint for extra freshness.
