There are so many ways to do a cucumber salad. You can make a creamy cucumber salad, you can add some Greek flair and make it a cucumber tomato and feta salad with green bell pepper, and when I cook an Asian meal I give it an Asian spin—and that, my friends, would be this Asian cucumber salad recipe. And don’t let the name fool you, this is a salad that pairs well with just about anything, making it one of those go-to side dishes you find yourself adding to the menu a few times a month.
This easy Asian Cucumber Salad is crisp and fresh, with just the right balance of sweet, tangy and savory flavors. The perfect summer side!
INGREDIENTS
4 cups of very thinly sliced seedless cucumbers (i used English seedless)
- 1/4 cup of finely sliced red onion
- 1/4 cup of fined diced red bell pepper
- 1/4 cup of rice vinegar (I used seasoned)
- 1 tbsp of honey
- 1 tbsp of sesame seeds (and more for sprinkling when complete)
- 1 tbsp toasted sesame oil
- 1/4 teaspoon of red pepper flakes
- 1/4 teaspoon of sea salt to taste
DIRECTIONS
- Add VERY thinly sliced cucumber, sliced red onion (I used a mandolin for these 2), diced red pepper, and sesame seeds to a medium size bowl. Set aside.
- In a small bowl mix together rice wine vinegar, honey, toasted sesame oil, 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.