Asian Cucumber Salad
User Reviews
5
Asian Cucumber Salad
Description
Asian Cucumber Salad combines very thin slices of seedless English cucumber and sweet onion with a dressing made primarily from rice vinegar, salt, and a touch of sugar. Toasted sesame seeds offer a slight crunch and nutty aroma, complemented by fresh or dried dill to introduce an herbal layer. A controlled amount of crushed red pepper flakes adds a subtle hint of spice, balancing the acidity and sweetness.
The salad’s texture is crisp yet tender due to the thin slicing and marinating process. Preparing the salad ahead and refrigerating for at least an hour helps the ingredients meld and the flavors deepen, making the cucumbers juicier and less sharp. It can be stored up to five days refrigerated, with gentle tossing before serving to refresh the coating.
This salad provides a light complement to richer Asian dishes or can be served on its own as a crisp, cooling bite. Its balance of acidic, salty, sweet, and mildly spicy notes is distinctive and refreshing.
Ingredients
- 1 large cucumber seedless English variety, very thinly sliced
- ¼ sweet onion very thinly sliced
- 1/3 cup rice vinegar
- 1 tablespoon sesame seeds toasted
- 1 tablespoon dill minced & fresh dill or ½ teaspoon dried dill weed
- ¾ teaspoon salt
- ¾ teaspoon sugar
- ¼ teaspoon red pepper flakes crushed
Instructions
- Slice the cucumbers as thinly as you can without slicing your hand. Or go buy a mandoline.
- Throw your tablespoon of sesame seeds into a small dry frying pan. Set over medium heat and stir occasionally until the seeds just begin to brown. You don't want to overdo it.
- Gently toss together all of the ingredients until everything is evenly coated. Put in a container with a tight fitting lid and refrigerate for at least an hour before serving. Marinated salads like this always improve with time, so feel free to make this ahead of time. Refrigerate for up to 5 days. Gently toss again before serving.
Notes
- Slice cucumbers very thinly using a mandoline for best texture and ease.
- Toast sesame seeds over medium heat just until they begin to brown, taking care not to burn them.
- Marinate the salad for at least one hour in the refrigerator; it improves flavor and texture over time.
- The salad can be refrigerated up to five days; gently toss again before serving to redistribute the dressing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 22 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 22kcal | 1% |
| Carbohydrates | 3g | 1% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Potassium | 89mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 64IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 24mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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