Chilled Garlic Soy Cucumbers

I kept thinking yesterday was Wednesday, therefore, I think today is Thursday. This week is really messing with me!

I finally figured out how to obtain pool passes to our pool in our housing neighborhood! I know, we’ve been living here for two years and I finally went through the paperwork to get us pool passes. I figured might as well because we’re paying HOA fees to upkeep the pool so I need to take advantage! There have been so many times since the pool has opened that I’ve said, “man, I really wish I could go to the pool.” Our pool seems pretty strict with all their “rules” and how to enter. You even have to go into the pool management office and get your photo taken so they can print and laminate your pool pass. Although it’s painful to just obtain a pool pass, I must say I feel rather safe knowing it’s just only the neighborhood and their guests that can use it and no one else can get into it. Stranger danger! Haha…I’m ready to get my tan on!!

A little story about this recipe…my mom made them for us on the regular when we were growing up. It’s a super simple side dish we would have all the time with dinner and it’s super refreshing in the summertime. Last week, when I was in Scottsdale, I tried to eat everything cold in sight and I dreamt of these chilled garlic soy cucumbers. I remember myself thinking, “man, this meal would be perfect if we had mom’s chilled garlic soy cucumbers.”

So yeah, if you’re burning up where you are or are having a BBQ or outdoor picnic, you should add this to your list. You let them sit overnight in the fridge and serve them cold. They’re the BEST this way and I just love the crispness of the cucumbers and the Asian flavors! It really takes zero effort to make this and you can tweak the flavors to your liking…more soy sauce, less soy sauce, more garlic, less garlic, etc.

Chilled Garlic Soy Cucumbers

These chilled garlic soy cucumbers are a refreshing snack for any hot summer day!

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Prep Time: 12 hours hours

Total Time: 12 hours hours

Servings: 4

Author: Julie Chiou

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Ingredients 

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• ▢ 2 large seedless cucumbers, sliced into 1/2-inch thick rounds
• ▢ ⅔ cup (158 ml) low sodium soy sauce
• ▢ 1 teaspoon sesame oil
• ▢ 5-6 cloves garlic, minced
• ▢ ½ tablespoon granulated sugar

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.

Equipment

• Mandolin slicer

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Instructions

• Place cucumber rounds in a large plastic bag.
• Whisk together soy sauce, sesame oil, garlic, and sugar.
• Pour mixture over the cucumbers in the plastic bag. Seal the plastic bag tightly and shake the bag around, making sure to coat all the cucumbers.
• Place in the refrigerator for minimum of 12 hours. If you are able to, give the bag a shake every so often, but if not, definitely give it a good shake before serving.

Recipe Notes

Feel free to tweak ingredients to your taste. Prior to pouring the mixture all over the cucumbers, give it a taste to see if it's to your liking.

NUTRITION FACTS

Serving: 1 serving | Calories: 48 kcal | Carbohydrates: 7 g | Protein: 2 g | Fat: 1 g | Sugar: 1 g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

Course: Appetizer

Cuisine: Asian

Keyword: cucumber