Asian Cucumber Salad



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.



  • 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


  1. Add VERY thinly sliced cucumber, sliced red onion, diced red pepper, and sesame seeds to a medium size bowl. Set aside.
  2. In a small bowl mix together rice wine vinegar, honey, toasted sesame oil, red pepper flakes, and sea salt. Toss with cucumber mixture.
  3. Serve immediately or cover and let sit in the refrigerator for an hour or two to let all the flavors meld.



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