Print Recipe

Asian Cucumber Salad

This Asian cucumber salad packs a little spice and a whole lot of freshness! Nice side dish to add to your party spread or to keep in the fridge for snacking.
Prep Time15 mins
Course: Appetizer, Salad, Side Dish
Cuisine: asian
Keyword: cucumber
Servings: 4 people
Author: Sarah Ricci

Ingredients

  • 1 Large (4 cups) English Cucumber thinly sliced
  • 2 Tbsp Red Onion or Shallot minced
  • 1 clove Garlic minced
  • 1/4 cup Rice Wine Vinegar
  • 1 tsp Honey
  • 1 tsp Sesame Seed Oil
  • 1 tsp Sesame Seeds
  • 1 tsp Crushed Red Pepper Flakes
  • 1/4 tsp Himalyalan Salt

Instructions

  • In a medium bowl combine sliced cucumber, minced red onion, minced garlic.
  • In a separate small bowl mix together rice wine vinegar, honey, sesame seed oil, sesame seeds, red pepper flakes, and sea salt .
  • Add dressing to the cucumber bowl. Toss to mix everything.
  • Serve immediately or cover and let sit in the refrigerator for an hour or two to let all the flavors meld.

Notes

Make ahead dish. Best if consumed on day one and two.