Sesame Cucumber Salad

Sesame Cucumber Salad is a refreshing and crunchy vegan Korean appetizer that perfectly balances the nutty flavor of sesame with the crispness of cucumbers. This dish is not only simple to prepare but also offers a delightful taste of Korean cuisine.

Ingredients

• Cucumber - 1 medium (about 250g)
• Sesame oil - 1 tablespoon (15ml)
• Soy sauce - 1 tablespoon (15ml)
• Rice vinegar - 1 tablespoon (15ml)
• Sugar - 1 teaspoon (5g)
• Garlic - 1 clove, minced
• Sesame seeds - 1 tablespoon (15g)
• Green onion - 1 stalk, finely chopped
• Red pepper flakes - 1/4 teaspoon (optional)

Steps

1. Wash the cucumber thoroughly and slice it thinly, either into rounds or half-moons, depending on your preference.
2. In a mixing bowl, combine sesame oil, soy sauce, rice vinegar, sugar, and minced garlic. Whisk together until the sugar is dissolved.
3. Add the sliced cucumbers to the bowl, tossing them in the dressing until they are well coated.
4. Sprinkle sesame seeds and finely chopped green onion over the salad, mixing gently.
5. If you like some heat, add the red pepper flakes and toss again.
6. Let the salad sit for about 5 minutes to allow the flavors to meld before serving.

Nutrition

• Calories: 80
• Protein: 2 g
• Carbs: 9 g
• Fiber: 1 g
• Sugar: 2 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 5 g
• Saturated Fat: 1 g
• Unsaturated Fat: 4 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins and minerals from cucumbers, promoting hydration and skin health.
• Contains healthy fats from sesame oil and seeds, which support heart health.

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