Thursday, May 24, 2012

Asian Cucumber Salad

This is a simple and tasty salad that's perfect for summer. You can adjust the heat by reducing or increasing the amount of red pepper flakes. The rice vinegar makes it a little tangy and the honey adds a little sweetness. We served this salad with some teriyaki salmon - delicious!

Asian Cucumber Salad
6 mini cucumbers, thinly sliced
1/8 cup red onion, thinly sliced
1/2 cup rice vinegar
2 tablespoons sesame oil
2 cloves garlic, minced
1 tablespoon fresh ginger, minced (about a 1 inch cube piece)
1 tablespoon sesame seeds
1 teaspoon red pepper flakes

I used a mandolin slicer to thinly slice little rounds of cucumber, but you could also use a sharp knife. No need to peel the cucumber - the dark skin provides nice color.

Whisk remaining ingredients in a medium bowl. Add cucumbers and onion and stir to coat the cucumbers and onions.


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