Asian Cucumber Salad

Heather Bullard | Asian Cucumber Salad |

It’s hot over here. I’m guessing the temps are high in your neck of the woods as well. Summer has arrived in all her glory and no one in America wants to fire up their stove for fear of adding even a single degree farenheit to their kitchen. That’s where this salad comes in…just slice cucumbers, add dressing, and keep chilled until you’re ready to serve. It’s great with steamed rice, pot stickers or grilled barbecue chicken. You could also add it to a Bahn Mi type sandwich with rotisserie chicken and shredded carrots on a baguette. It keeps well and transports easily for picnics and impromptu beach trips. Stay cool my friends! Hope you give this one a try!

Heather Bullard | Asian Cucumber Salad

Asian Cucumber Salad
  • 5-6 Persian cucumbers
  • ⅓ cup seasoned rice vinegar
  • 1 tsp sesame oil
  • 1 Tbs honey
  • 1 tsp toasted sesame seeds
  • ¼ tsp chili flakes (optional)
  1. Thinly slice cucumbers with a knife or mandoline.
  2. Combine vinegar, oil and honey in a small bowl.
  3. Toss over cucumbers.
  4. Sprinkle with toasted sesame seeds and chili flakes.
  5. Chill 30 minutes before serving.
  6. Serves approximately 2-4
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