Ingredients45 m servings 66
- 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.
Per Serving: 66 calories; 3.7 8 1.2 0 958 Full nutrition
ReviewsRead all reviews 4
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...
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.
Good and easy with a nice Asian flavor. Lots of liquid in the bottom