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Chopped Cucumber Salad

Chopped Cucumber Salad Recipe

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Prep Time 5 minutes
Total Time 5 minutes
Servings: 4 servings
Calories: 35
Ingredients Method Notes

Ingredients
  

  • 2 large English cucumbers (about 1½ pounds total)
  • 3 tablespoons unseasoned rice vinegar
  • 1 tablespoon reduced-sodium soy sauce
  • 1 teaspoon toasted sesame oil
  • 1 clove garlic, minced
  • ½ teaspoon granulated sugar
  • ¼ teaspoon red pepper flakes
  • 2 scallions, thinly sliced
  • 1 teaspoon sesame seeds

Method
 

  1. Whisk together rice vinegar, soy sauce, sesame oil, garlic, sugar, and red pepper flakes until the sugar dissolves.
  2. Chop cucumbers into ½-inch chunks; toss with scallions in a large bowl.
  3. Pour dressing over cucumbers, toss to coat, sprinkle with sesame seeds, and serve immediately.

Notes

Best served fresh. If you need a head start, keep the dressing separate and toss just before eating. Smashing the cucumbers before chopping creates craggy edges that hold onto more dressing, but dress right away afterward to avoid sogginess.