Sesame Cucumber Salad

A light and refreshing cucumber salad with a sesame-rice vinegar dressing and a hint of chilli heat. Ready in minutes, it makes a perfect side dish or quick snack.

Ingredients

• Cucumber

  ⚖ 600 g 2 pcs
  kcal/г%DV

  Calories

  904%

  Protein

  3.97%

  Total Fat

  1.01%

  Carbohydrates

  21.87%
• Sesame Seed Oil

  ⚖ 9.1 g 💧 9.9 ml 🥄 2 tsp
  kcal/г%DV

  Calories

  804%

  Protein

  0.00%

  Total Fat

  9.111%

  Carbohydrates

  0.00%
• Sesame Seed

  ⚖ 7.4 g 💧 9.9 ml 🥄 2 tsp
  kcal/г%DV

  Calories

  462%

  Protein

  1.53%

  Total Fat

  4.55%

  Carbohydrates

  0.90%
• Red Chilli Flakes

  ⚖ 45 g 🌶️ 1 pcs
  kcal/г%DV

  Calories

  170%

  Protein

  0.81%

  Total Fat

  0.20%

  Carbohydrates

  4.01%
• Rice Vinegar

  ⚖ 29.9 g 💧 29.6 ml 🥄 2 tbsp
  kcal/г%DV

  Calories

  60%

  Protein

  0.00%

  Total Fat

  0.00%

  Carbohydrates

  0.30%
• Basil Leaves

  ⚖ 18 g 6 pcs
  kcal/г%DV

  Calories

  40%

  Protein

  0.61%

  Total Fat

  0.10%

  Carbohydrates

  0.50%
• Salt

  ⚖ 15 g 💧 12.5 ml 🥄 0.845 tbsp
  kcal/г%DV

  Calories

  00%

  Protein

  0.00%

  Total Fat

  0.00%

  Carbohydrates

  0.00%

Instructions

• Peel the cucumbers and cut them lengthwise into quarters. If the seeds taste bitter, scrape them out and discard. Cut the cucumber spears crosswise into pieces about 1.5 cm thick.
• Place the cucumber pieces in a serving bowl and sprinkle with 2.5 ml of salt. Drizzle over 10 ml of sesame oil and 30 ml of rice vinegar, then add the basil leaves and 2.5 ml of chilli flakes. Toss everything together until the cucumber is evenly coated. Sprinkle 10 ml of toasted sesame seeds over the top and serve.