Description
Enjoy the refreshing crunch of this Sesame Cucumber Salad, where crisp cucumbers meet the vibrant pop of mustard seeds. Dressed in a nutty sesame oil and tangy rice vinegar blend, this salad is not only visually stunning but also a breeze to prepare. Perfect for summer barbecues or as a light meal, it’s sure to impress your guests with its delightful flavors.
Ingredients
Scale
- 2 medium English cucumbers, thinly sliced
- 2 tsp yellow or black mustard seeds
- 2 tbsp toasted sesame oil
- 1 tbsp rice vinegar
- 2 tbsp fresh cilantro or mint, chopped
- Salt and pepper to taste
Instructions
- Wash and thinly slice the cucumbers using a sharp knife or mandoline.
- In a dry skillet over medium heat, toast the mustard seeds until they begin to pop (2-3 minutes).
- In a bowl, whisk together sesame oil, rice vinegar, salt, and pepper.
- In a large bowl, combine sliced cucumbers with toasted mustard seeds and herbs. Drizzle with dressing and toss gently.
- Allow the salad to rest for 15 minutes before serving chilled.
- Prep Time: 10 minutes
- Cook Time: 3 minutes
- Category: Side Dish
- Method: No Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 100
- Sugar: 2g
- Sodium: 135mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg