This easy Asian Cucumber Salad is made with crunchy cucumber, onion, rice wine vinegar, and a few secret ingredients! An easy Cucumber Salad that takes only 10 minutes to make and is guaranteed to be a hit.
Something I understood about myself while we were holiday is I love hearing people groups stories. You know. How they got to where their at? How they began dating? Unusual stories. Dismal Stories. Preposterously interesting stories. Awful stories. I love them all. Something about hearing those accounts causes me to feel nearer to that individual, similar to I got a little look into what their identity is.
The thing about stories isn’t one of them is the equivalent. They are generally unique. Every one has their own extraordinary curve, upbeat consummation, or to be kept closure. I figure the “to be proceeded with ones” are my top choice. At the point when individuals advise them, there’s an energy or anxiety to how it could end up.
This Asian Cucumber Salad is loaded up with rice wine vinegar for the principle flavor profile. Vinegar is the thing that gives most cucumber plates of mixed greens that tart chomp. Rather than cream, yogurt or acrid cream I added a little toasted sesame oil which made this cucumber plate of mixed greens dairy free. The toasted sesame oil and sesame seeds enhanced the asian flavor and afterward I polished it off with red pepper pieces and a bit of nectar.
Ingredients
- 4 cups of very thinly sliced seedless cucumbers (i used mini cucumbers)
- 1/4 cup of finely sliced red onion
- 1/4 cup of fined diced red pepper
- 1/4 cup of rice wine vinegar
- 1 teaspoon of honey
- 1 teaspoon of sesame seeds
- 1/2 teaspoon toasted sesame oil
- 1/4 teaspoon of red pepper flakes
- 1/4 teaspoon of sea salt
Instructions
- Add VERY thinly sliced cucumber, sliced red onion, 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.
