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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.

 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)
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.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 53Calories from Fat 38
% Daily Value *
Total Fat 2.2g4%

Saturated Fat 0.3g2%
Cholesterol 0.0mg0%
Sodium 247mg11%
Total Carbohydrate 7.7g3%

Dietary Fiber 1.8g8%
Protein 1.8g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.