Garlic Cucumber Salad recipe - ingredients, nutrition and when to eat it
This Chinese-style side dish combines crisp cucumber with garlic, vinegar, and chili oil for a tangy, refreshing bite.
This Chinese-style side dish combines crisp cucumber with garlic, vinegar, and chili oil for a tangy, refreshing bite. It is perfect for a light summer lunch or alongside grilled and roasted meats.
Chinese · 10 minutes to cook
Nutrition (per 230g serving): 189.6 kcal · protein 4.2g · carbohydrate 13.1g · fat 14.1g · sodium 409.6mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: If the cucumber is very watery, gently pat it dry with a paper towel after cutting so the dressing does not become diluted.
Tips: Do not crush the cucumber too forcefully; press just enough to crack the surface.
Tips: For the best crunch, eat it within 10 minutes of tossing.
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Ingredients (1 serving)
- Cucumber — 180 g
- Garlic — 3 pc
- Vinegar — 1 Tbsp
- Chili oil — 1 Tbsp
- Soy sauce — 1 tsp
- Sugar — 1 tsp
- Toasted sesame seeds — 1 tsp