Crunchy Cucumber Salad

Yields Makes 8 servings

Notes: If toasted sesame seeds aren't available, stir raw ones in a frying pan over medium heat until golden, about 5 minutes.

Ingredients

 2 pounds English cucumbers
 1 tablespoon kosher or sea salt
 1/2 cup rice vinegar
 3 tablespoons fresh lime juice
 1 1/2 tablespoons sugar
 1 tablespoon Asian sesame oil
 1/4 teaspoon hot chili flakes
 1 cup thinly slivered red onion
 1 tablespoon toasted sesame seeds (see notes)
Nutrition Facts

0 servings

Serving size

Amount per serving
Calories53
% Daily Value *
Total Fat 2.2g3%
Saturated Fat 0.3g2%
Cholesterol 0.0mg0%
Sodium 247mg11%
Total Carbohydrate 7.7g3%
Dietary Fiber 1.8g7%
Protein 1.8g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

How to Make It

Step 1
1

Peel cucumbers, if desired. Cut in half lengthwise, and with a spoon, scoop out and discard seeds. Cut cucumbers diagonally into 1/4-inch-thick slices.

Step 2
2

Put cucumbers in a colander set over a large bowl and mix with salt. Place a weight over cucumbers (a 1-gal. zip-lock plastic bag filled with water works well). Cover and chill at least 1 hour or up to 4 hours. Discard liquid.

Step 3
3

In a bowl, whisk vinegar, lime juice, sugar, sesame oil, and chili flakes until well blended. Mix in drained cucumbers and the slivered onion. Sprinkle salad with the toasted sesame seeds.

Ingredients

 2 pounds English cucumbers
 1 tablespoon kosher or sea salt
 1/2 cup rice vinegar
 3 tablespoons fresh lime juice
 1 1/2 tablespoons sugar
 1 tablespoon Asian sesame oil
 1/4 teaspoon hot chili flakes
 1 cup thinly slivered red onion
 1 tablespoon toasted sesame seeds (see notes)
Crunchy Cucumber Salad
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