Asian Cucumber Salad
This Asian Cucumber Salad is SO REFRESHING! Crisp veggies tossed in a tangy, savory dressing for a quick, vibrant side dish you'll love.
Servings: 4 servings
Ingredients
- 2 large cucumbers thinly sliced
- 1 medium red bell pepper thinly sliced
- 1 medium carrot julienned
- 1/4 cup fresh cilantro chopped
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon honey
- 1/2 teaspoon crushed red pepper flakes
- To taste salt and pepper
Instructions
Prepare the Vegetables
- Start by washing the cucumbers thoroughly. Using a sharp knife or a mandoline slicer, thinly slice the cucumbers into rounds. Next, thinly slice the red bell pepper into strips and julienne the carrot into matchstick-sized pieces. Place all the sliced vegetables into a large mixing bowl.
Make the Dressing
- In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, honey, and crushed red pepper flakes. Stir until the honey is completely dissolved and the ingredients are well combined.
Combine and Toss
- Pour the dressing over the sliced vegetables. Add the chopped fresh cilantro, then toss everything gently but thoroughly to ensure every piece is coated with the flavorful dressing.
Season and Chill
- Taste the salad and season with salt and pepper to your liking. For the best flavor, cover the bowl and refrigerate the salad for at least 30 minutes before serving. This allows the vegetables to soak up the dressing and enhances the overall taste.
Equipment
- Large Mixing Bowl
- Small bowl
- Knife
- Mandoline Slicer (optional)
Notes
- Use a mandoline slicer for perfectly thin cucumber slices that absorb the dressing better.
- Remove the cucumber seeds if you prefer a less watery salad.
- Let the salad chill for at least 30 minutes to allow flavors to meld wonderfully.
- Adjust the crushed red pepper flakes to control the heat level to your preference.
- For added crunch, sprinkle toasted sesame seeds on top right before serving.
