Asian Cucumber Salad
This Asian Cucumber Salad recipe is one I always have to double. One batch for my hubby and kids, and one batch for me! They like to tear into the salad right away. I think it tastes best the next day. I just have to make sure to hide my salad in the fridge, because if my family finds it, it’s goners for sure!
Asian Cucumber Salad
: Sarah
: Vegetarian, Low-Fat, Low-Carb, Side Dish, Salad
:
:
A fresh and crisp dish! Munch on the cucumbers for a snack, or eat them as a side with your favorite dish! So yummy & easy!
Ingredients
- 6 Cucumbers
- ¼ cup Rice Vinegar
- 1 TBSP Soy Sauce
- 1 TBSP Sesame Oil
- 1 TBSP Sesame Seeds
- ⅛ tsp Red Pepper Flakes
Instructions
- Peel the cucumbers. Cut them lengthwise and using a spoon, scrap the seeds out of the middle. Cut each half again lengthwise and then chop into ½ inch bites.
- In a bowl, combine rice vinegar, soy sauce, sesame oil, sesame seeds, & red pepper flakes.
- Pour over cucumbers and toss to coat.
- Place in fridge to chill for at least 30 minutes. The longer it sits, the better it gets. I like to make mine the day before, so it can really sit and marinate.
