Ingredients and Weight:
- 2 English cucumbers, sliced thinly (1 1/2 pounds)
- 1/2 cup rice vinegar
- 1/4 cup soy sauce
- 1/4 cup sugar
- 2 tablespoons sesame oil
- 1 teaspoon minced garlic
- 1 teaspoon grated fresh ginger
- 1/2 teaspoon red pepper flakes
- 1/4 cup thinly sliced red onion
- 1/4 cup chopped cilantro
Preparation Time:
15 minutes
Cooking Time:
None
Difficulty Level:
1 (Simple)
Preparation Method Steps:
- In a large bowl, combine the cucumbers, rice vinegar, soy sauce, sugar, sesame oil, garlic, ginger, red pepper flakes, red onion, and cilantro.
- Toss well to coat the cucumbers.
- Cover and refrigerate for at least 30 minutes before serving.
Nutritional Information (per serving):
- Calories: 25
- Fat: 1g
- Carbohydrates: 5g
- Protein: 1g
Dish Characteristics:
- Light and refreshing
- Tangy and flavorful
- Perfect for summer gatherings
- Easily customizable to suit your tastes
User Comments:
- "This cucumber salad is so delicious and easy to make. It's perfect for a hot summer day."
- "I love the combination of the sweet and tangy flavors. It's a great way to use up extra cucumbers from my garden."
- "I've made this salad several times and it's always a hit with my guests."
Special Precautions and Tips:
- For a spicier salad, add more red pepper flakes to taste.
- If you don't have rice vinegar, you can use white vinegar instead.
- For a crunchier salad, don't refrigerate it for too long before serving.
