This recipe reminds me of my good friend, Liz Hamilton. She was the first introduce me to Rice Vinegar, and I have been hooked ever since. This recipe for Cucumber Salad is a perfect light side dish. Use a mandolin, if you can, to slice the cucumber and red onion super thin. Add some finely diced red bell pepper and a sprinkling of sesame seeds. Then, toss the mix with a rice vinegar dressing that incorporates honey and the nutty flavor of toasted sesame oil. Sesame oil is considered to be very healthy due to its low saturated fatty acid content/high unsaturated fatty acid content. I like to allow it to chill in the fridge so that the dressing “marinates” the veggies adding flavor to every bite. Great for a take along to your next party or a quick bite at lunch.
ASIAN CUCUMBER SALAD (Serves 6-8)
- 4 cups of very thinly sliced seedless cucumbers
- ¼ cup of finely sliced red onion
- ¼ cup of fined diced red pepper
- ¼ cup of rice wine vinegar
- 1 teaspoon of honey
- 1 teaspoon of sesame seeds
- ½ teaspoon toasted sesame oil
- ¼ teaspoon of red pepper flakes
- ½ teaspoon of sea salt
- 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. Toss with cucumber mixture.
- Serve immediately or cover and let sit in the refrigerator for an hour or two to let all the flavors meld.