Quick and Easy Asian Sesame Cucumber Salad

Ingredients and Weight:

• English cucumbers (thinly sliced): 1 pound
• Caraway seeds: 1 teaspoon
• Black sesame seeds: 1 teaspoon
• White sesame seeds: 1 tablespoon
• Scallions (finely chopped): 5
• Ginger (minced): 1 tablespoon
• Garlic (minced): 2 cloves
• Soy sauce: 2 tablespoons
• Rice vinegar: 2 tablespoons
• Toasted sesame oil: 1 tablespoon
• Honey: 1 tablespoon (optional)
• Kosher salt to taste

Preparation Time:

10 minutes

Cooking Time:

0 minutes

Difficulty Level:

1 (very simple)

Preparation Method Steps:

1. In a large bowl, combine the cucumbers, caraway seeds, black sesame seeds, white sesame seeds, scallions, ginger, and garlic.
2. In a small bowl, whisk together the soy sauce, rice vinegar, toasted sesame oil, and honey (if using).
3. Pour the dressing over the cucumbers and toss to combine.
4. Season with salt to taste and serve immediately or chill for later.

Nutritional Information:

• Calories: 60 per serving (1 cup)
• Carbohydrates: 10g
• Protein: 2g
• Fat: 3g
• Fiber: 2g

Dish Characteristics:

• Refreshing and tangy
• Crunchy with a hint of sweetness
• Perfect for a light lunch or side dish

User Comments:

• "This salad is so easy to make and it's always a crowd-pleaser!"
• "I love the combination of flavors in this salad. It's definitely a keeper."
• "I like to add a bit of crushed red pepper flakes for a little heat."
• "This salad is so versatile. I've even used it as a topping for tacos."
• "I make this salad all the time. It's one of my go-to healthy recipes."

Special Precautions and Tips:

• Use fresh, crisp cucumbers for the best results.
• If you don't have caraway seeds, you can substitute dill seeds.
• To make the salad ahead of time, prepare it up to step 3 and refrigerate for up to 3 days. Before serving, bring the salad to room temperature and toss again.