Ingredients
Scale
- 2 Medium Cucumbers, sliced
- 1 tsp Sea Salt, for salting
- 3 tbsp Rice Vinegar
- 1 tbsp Toasted Sesame Oil
- 2 Garlic Cloves, minced
- 1 tsp Chili Flakes, or chili crisp
- 1 tbsp Honey, or 1 tsp erythritol for keto
- 1 tsp Grated Ginger
- 1 cup Shredded Grilled Turkey Breast, optional for high-protein
- 2 tbsp Sesame Seeds, for garnish
Instructions
- Salt the cucumber slices and toss them. Let sit for 5 minutes.
- Squeeze out the excess liquid with paper towels.
- Whisk together rice vinegar, sesame oil, minced garlic, chili flakes, honey, and grated ginger in a separate bowl.
- Combine the drained cucumbers with the dressing.
- Mix in the shredded turkey breast, if using.
- Garnish with sesame seeds.
- Serve immediately or chill for 10 minutes before serving.
Notes
Always use fresh, firm cucumbers for the best crunch. Adjust chili flakes to suit your spice preference.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No cooking required
- Cuisine: Asian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 5g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 30mg
Keywords: cucumber salad, quick salad, healthy snack, summer salad, Asian salad