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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (83g) Recipe makes 4 servings |
||
| Calories 28 | ||
| Calories from Fat 11 | (38%) | |
| Amount Per Serving | %DV | |
| Total Fat 1.2g | 1% | |
| Saturated Fat 0.2g | 0% | |
| Monounsaturated Fat 0.5g | ||
| Polyunsaturated Fat 0.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 292mg | 12% | |
| Potassium 120mg | 3% | |
| Total Carbohydrate 4.4g | 1% | |
| Dietary Fiber 0.5g | 1% | |
| Sugars 2.4g | ||
| Protein 0.6g | 1% | |
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SERVES 4
Ingredients
- 1 large cucumber, thinly sliced (about 2 cups)
- 1/2 teaspoon salt
- 1 tablespoon vinegar
- 1 teaspoon sugar
- 1 teaspoon sesame oil
- 2 cloves garlic, smashed
- 1/2 teaspoon hot pepper flakes
- 1/4 teaspoon cayenne pepper
Directions
1
In a bowl, toss the cucumber with the salt; let stand for 15 minutes; drain.2
Add the vinegar, sugar, sesame oil,garlic,hot pepper flakes and cayenne pepper.3
Toss to combine.4
Enjoy!
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- Course > Lunch/Snacks > Snacks
- Course > Salads
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- Course > Side Dishes
- Main Ingredient > Vegetables
- Preparation > Time to Make > < 30 mins
- Preparation > Simple
- Preparation > Equipment > Refrigerator
- Preparation > Presentation > Served Cold
- Preparation > Technique > No Cook
- Occasion > Dinner Party
- Occasion > Holiday/Event > Religious
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- Occasion > Taste/Mood > Spicy
- Dietary > Low in... > Low Cholesterol
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Featured Reviews for This Recipe
From: Chef #1220063
On Mar 29, 2009
Love it!!! Have made it several times. It does not last long with my family I have to do 8 cucumbers to satisfy them.
From: Susie D
On Mar 29, 2009
Loved this! I enjoy trying varieties of cucumber salads and this one will be on my keeper list for sure! The flavors are so sensational.... sweet, spicy, tangy, and nutty from the sesame oil. I doubled the sugar (but used splenda). This would be a terrific item for a summer BBQ or a potluck. Something different, but should still appeal to many. Thank you for sharing the recipe!
From: Bokenpop
On Apr 10, 2004
These are delicious! Since discovering this little gem of a recipe, I have had to make them every day for DH (who, ahem, does not like Kimchi Pickle!) Thanks for posting.
From: Speedwell
On Jan 13, 2007
They grow monster daikon here in the Houston area, and I had one as big as my arm. Sliced about half of it up and used in in place of the cucumber, which worked well. Used about five times the recommended amount of hot pepper paste in place of the flakes and cayenne, added grated fresh ginger and scallions, and let it sit in the fridge overnight. (It really wants the ginger and scallions.) Made a rice cookerful of Japanese sticky rice and served it with the salad on top. Deee-lish.
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