Go Back
Print
Recipe Image
Notes
–
+
servings
Smaller
Normal
Larger
Print
Asian Cucumber Salad Recipe
This Asian Cucumber Salad Recipe is a simple side 20 minute dish. With a spicy kick from the crushed red pepper flakes, you've got a simple salad that's sure to please!
Course
Salad, Side Dish
Cuisine
Asian
Diet
Vegan, Vegetarian
Prep Time
10
minutes
minutes
Total Time
10
minutes
minutes
Servings
4
servings
Author
Jessy Freimann
Equipment
mixing bowl
chefs knife
cutting board
measuring cups
measuring spoons
Ingredients
3 ½
cups
cucumbers,
peeled, seeds scooped out and sliced thin
1
cup
red onion
sliced thin
¾
teaspoon
kosher salt
1
teaspoon
crushed red pepper flakes,
1
teaspoon
sesame oil
¼
cup
rice vinegar
2
teaspoons
granulated sugar
Sesame seeds,
for garnish
Instructions
Place cucumbers and onions into a large bowl.
Season with salt and crushed red pepper.
In a small bowl whisk together oil, vinegar and granulated sugar until well combined.
Pour dressing over salad and toss well until fully coated.
Refrigerate or serve immediately with a sprinkle of sesame seeds.
Notes
The amount of crushed red pepper I use gives a nice spicy kick without being overwhelming. Feel free to add more or less to your taste.
Be sure to taste before serving and adjust the seasonings accordingly.
Leftovers and storage: This will last for around 3 days covered in the refrigerator.