Description
This is a crunchy, nutty, and salty sesame cucumber salad you won’t be able to stop eating! And the recipe only requires six ingredients to make.
Ingredients
Scale
- 2 Japanese cucumbers
- 1/2 teaspoon salt + extra for sprinkling
- 1/8 teaspoon garlic powder
- 1/8 teaspoon monosodium glutamate (msg)
- 1/2 tablespoon toasted sesame oil
- 1/4 teaspoon sesame seeds
Instructions
- Slice the cucumber into bite size sticks and place them in a shallow bowl.
- Sprinkle ½ teaspoon salt over the cucumber and toss to coat each piece evenly. Leave for 15 minutes.
- Transfer the cucumber to a strainer and drain the water from the bowl if there is any (adding salt to cucumbers can make them release water). Lightly wipe off the salt from each piece of cucumber using a paper towel and return them to the bowl.
- Sprinkle the garlic salt, msg, toasted sesame oil, and sesame seed on the cucumber slices. Toss to coat evenly.
- Taste the dish and add a little more salt if necessary. Serve cold.
Notes
Store the sesame cucumber salad in a storage container and refrigerate for up to 3 days.
Nutrition
- Serving Size: 1 side
- Calories: 39
- Sugar: 2.5g
- Sodium: 148mg
- Fat: 2g
- Saturated Fat: 0.3g
- Unsaturated Fat: 0.8g
- Trans Fat: 0g
- Carbohydrates: 5.6g
- Fiber: 0.8g
- Protein: 1g
- Cholesterol: 0mg
