Description
This Sesame Cucumber Salad with Mustard Seeds is a refreshing burst of flavor that transforms any meal into a celebration. Crisp cucumbers are tossed in a tangy dressing featuring toasted mustard seeds, sesame oil, and rice vinegar. Perfect for summer gatherings or as a light snack, this salad is quick to prepare and sure to impress your family and friends.
Ingredients
Scale
- 2 cups sliced Persian cucumbers (about 2 medium cucumbers)
- 2 tbsp yellow mustard seeds
- 2 tbsp toasted sesame oil
- 2 tbsp unseasoned rice vinegar
- 1 tbsp low-sodium soy sauce
- Fresh herbs (cilantro or mint), optional
Instructions
- Rinse and thinly slice the cucumbers using a sharp knife or mandoline.
- In a dry skillet over medium heat, toast the mustard seeds until they pop (2-3 minutes).
- In a bowl, whisk together sesame oil, rice vinegar, soy sauce, and toasted mustard seeds until blended.
- Combine sliced cucumbers in a large bowl and pour the dressing over them. Toss gently to coat.
- Allow the salad to marinate at room temperature for 10-15 minutes before serving.
- Serve garnished with fresh herbs if desired.
- Prep Time: 15 minutes
- Cook Time: 3 minutes
- Category: Salad
- Method: No cooking required
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 100
- Sugar: 3g
- Sodium: 250mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg