Easy Cucumber Ribbon Salad
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A refreshing and crunchy cucumber salad featuring thin ribbons of cucumber tossed in a savory, spicy chili oil dressing.
- Time
- 10 minutes
- Equipment
- Stovetop
- Good for
- Lunch, dinner, or snacks
- Cuisine
- East Asian
- Contains
- Gluten, sesame, and soy
- Diet
- Vegan
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 300 g
- 30 g
- 15 g
- 5 g
- 3 g
- 10 g
Weights are estimates. Together, the ingredients weigh about 365 g before cooking, which is about 180 g per serving.
Steps
Wash the cucumber and pat dry. Using a vegetable peeler, shave the cucumber into long, thin ribbons, rotating the cucumber as you go. Stop when you reach the watery core.
Place the cucumber ribbons into a medium mixing bowl.
Add the chili oil, soy sauce, and rice vinegar to the bowl with the cucumbers.
Toss the ingredients gently until the cucumber ribbons are evenly coated in the dressing.
Transfer the salad to a serving plate and garnish with toasted sesame seeds and sliced spring onions.
Notes
For the best texture, serve immediately after tossing to prevent the cucumber from releasing too much water and diluting the dressing.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 163
- Protein
- 2 g
- Carbs
- 8 g
- Fat
- 15 g
- Fiber
- 1 g
Where the calories come from
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