Cucumber Salad with Vinegar

This refreshing Cucumber Salad with Vinegar is a light and tangy appetizer that perfectly balances the crispness of cucumbers with the zing of vinegar. It is a staple in Chinese cuisine, offering a delightful way to start any meal.

Ingredients

• Cucumber - 1 large (about 300g)
• Rice vinegar - 2 tablespoons (30ml)
• Soy sauce - 1 tablespoon (15ml)
• Sesame oil - 1 teaspoon (5ml)
• Sugar - 1 teaspoon (4g)
• Garlic - 1 clove, minced
• Fresh cilantro - 2 tablespoons, chopped
• Salt - to taste
• Red chili flakes - 1/4 teaspoon (optional)

Steps

1. Wash the cucumber thoroughly and slice it thinly into rounds or half-moons.
2. In a mixing bowl, combine the rice vinegar, soy sauce, sesame oil, sugar, minced garlic, and salt. Whisk until the sugar is dissolved.
3. Add the sliced cucumber to the bowl and toss well to coat the cucumber evenly with the dressing.
4. Sprinkle with fresh cilantro and red chili flakes if using, and toss again.
5. Let the salad sit for about 10 minutes at room temperature to allow the flavors to meld.
6. Serve chilled or at room temperature as a refreshing appetizer.

Nutrition

• Calories: 60
• Protein: 1 g
• Carbs: 10 g
• Fiber: 1 g
• Sugar: 2 g
• Sodium: 500 mg
• Cholesterol: 0 mg
• Total Fat: 3 g
• Saturated Fat: 0.5 g
• Unsaturated Fat: 2.5 g
• Water: 0.25 L

Health Benefits

• Low in calories, making it a great option for weight management.
• Rich in vitamins and minerals, particularly vitamin K and potassium.

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