Zutaten für Asian Cucumber Salad
- 1 large English cucumber
- 1 tablespoon Kosher salt
- 1/2 cup red bell pepper
- 1/4 cup rice vinegar
- 1 tablespoon grated fresh ginger
- 2 tablespoons dark sesame oil
- 1/2 teaspoon crushed red pepper flakes
- 1/4 teaspoon freshly ground black pepper
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Zubereitung von Asian Cucumber Salad
- Place 1 English cucumber, thinly sliced, in a colander.
- Sprinkle generously with 1 tablespoon of salt.
- Toss well to coat the cucumber slices.
- Drain for 20 minutes to remove excess moisture.
- Meanwhile, thinly slice 1/2 cup of red bell pepper.
- In a medium bowl, combine the drained cucumber and bell pepper.
- In a small bowl, whisk together 1/4 cup rice vinegar, 1 tablespoon grated fresh ginger, 2 tablespoons sesame oil, 1/2 teaspoon crushed red pepper flakes (adjust to taste), and 1/4 teaspoon black pepper.
- Pour the dressing over the cucumber and bell pepper mixture.
- Gently toss to coat everything evenly.
- Serve immediately or chill for at least 30 minutes for enhanced flavor.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
4g
Fat
1g
Carbs
0g
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Lactose 30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Low Protein Healthy Salads Condiments Etc Vegetables Asian Easy No Cook Vegetarian Dietary Low Sodium Gluten Free Low Cholesterol Low Saturated Fat Low Calorie Low Carb Healthy 2 Free Of Something Low In Something Presentation Served Cold 3 Steps Or Less Technique
