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My review
Quick and Easy Asian Sesame Cucumber Salad
116
Carol Castellucci Miller
"A chilled sesame salad of spiralized cucumber. It reminds me of the seaweed salad you get at Japanese restaurants, but just cucumbers."
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Ingredients
45 m servings 66Original recipe yields 4 servings
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Directions
{{model.addEditText}} Print- Cut cucumbers into long, thin noodle shapes using a spiralizer set to the thinnest setting.
- Place cucumber noodles in a fine-mesh strainer set over a bowl. Sprinkle with 1/2 teaspoon salt and toss until combined. Let cucumber stand until moisture is drawn out, about 30 minutes.
- Whisk rice vinegar, sesame oil, soy sauce, and sugar together in a bowl until sugar is dissolved. Add cucumber; toss gently until coated. Season with remaining 1/2 teaspoon salt; sprinkle with sesame seeds.
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Reviews
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9/4/2016
This was good and got better as it sat. It was light, had great texture, and was the perfect side for my Asian themed meal. I left a little of the peel on the cucumber for color but other than t...
7/14/2018
This was delicious and I wish I had doubled the recipe. I used regular cubes and sliced them thinly. I added fresh minced garlic to my sesame oil. Everyone loved it.
1/10/2017
Good and easy with a nice Asian flavor. Lots of liquid in the bottom
3/6/2019
Good sesame flavor, not too strong of a vinegar taste. I'll use this recipe a lot, it's wonderful! Thank you!