Cucumber Salad

This refreshing Cucumber Salad is a staple in many Chinese breakfasts, known for its crisp texture and vibrant flavors. Perfectly seasoned with garlic, sesame oil, and vinegar, it makes for a light yet satisfying start to the day.

Ingredients

• Cucumber - 300 grams
• Garlic - 1 clove, minced
• Soy sauce - 1 tablespoon
• Rice vinegar - 1 tablespoon
• Sesame oil - 1 teaspoon
• Chili oil - 1 teaspoon (optional)
• Sugar - 1 teaspoon
• Salt - 1/4 teaspoon
• Chopped cilantro - 2 tablespoons
• Sesame seeds - 1 tablespoon, toasted

Steps

1. Wash and dry the cucumber, then cut it in half lengthwise and remove the seeds with a spoon.
2. Slice the cucumber into thin half-moons and place them in a mixing bowl.
3. In a small bowl, combine minced garlic, soy sauce, rice vinegar, sesame oil, chili oil (if using), sugar, and salt, then mix well to create the dressing.
4. Pour the dressing over the cucumber slices and toss gently to coat them evenly.
5. Let the salad sit for 5-10 minutes to allow the flavors to meld.
6. Before serving, sprinkle with chopped cilantro and toasted sesame seeds for added flavor and texture.

Nutrition

• Calories: 80
• Protein: 2 g
• Carbs: 10 g
• Fiber: 1 g
• Sugar: 2 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 4 g
• Saturated Fat: 0.5 g
• Unsaturated Fat: 3.5 g
• Water: 0.25 L

Health Benefits

• Rich in hydration due to high water content in cucumbers.
• Provides antioxidants and anti-inflammatory benefits from garlic and sesame oil.

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