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Cambodian Cucumber Salad
At a Glance
- Prep
- 35 minutes
- Cook
- 5 minutes
- Total
- 40 minutes
- Servings
- 4 serving(s)
Categories
- Salad
- Side Dish
- Vegetable
- Asian
- Cambodian
- No-cook
- Easy
- No-Cook
Dietary
- Vegan
Allergens
- Soy
- Sesame
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Calories
91.2
per serving
364.8 for selected servings
Fat
3.8g
per serving
15.2g for selected servings
Sugar
6.4g
per serving
25.6g for selected servings
Protein
3.9g
per serving
15.6g for selected servings
Carbohydrates
13.2g
per serving
52.8g for selected servings
Make and share this Cambodian Cucumber Salad recipe from Food.com.
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Equipment
Paper towels, large bowl, small bowl, knife
Ingredients
- 4 cucumbers, peeled
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 tablespoon rice wine vinegar
- 1 garlic clove, minced
- 4 tablespoons soy sauce
- 1 tablespoon sesame oil
- 3 drops chili sauce
Instructions
Slice cucumbers lengthwise. Sprinkle salt on cut sides, then place cut-side down on paper towels to drain. After 30 minutes, pat dry.
Slice cucumbers into 1/2 inch pieces. Place in a large bowl. In a small bowl, combine the remaining ingredients. Sprinkle on cucumbers and toss to coat. Let sit for 1 hour before serving.
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