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Easy Asian Cucumber Salad

Belinda Bartholomew
Just a handful of ingredients and 10 minutes prep for this crunchy, addictive, cucumber salad!
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Prep Time 10 minutes
Marinate 10 minutes
Course Salad, Side Dish
Cuisine Asian, Japanese
Servings 4

Ingredients
  

Ingredients:

  • 4 cups very thinly sliced seedless cucumber English cucumber or mini cucumbers
  • 2-3 scallions thinly sliced
  • ¼ cup rice wine vinegar
  • 1 tsp. honey
  • ½ tsp. toasted sesame oil
  • 1 tsp. sesame seeds I prefer black sesame seeds for this dish
  • ¼ tsp. red pepper flakes

Instructions
 

Instructions:

  • Add thinly sliced cucumbers and scallions to the bowl.
  • In a small bowl, whisk together rice wine vinegar, honey, sesame oil, sesame seeds and red pepper flakes.
  • Add dressing to cucumbers and toss to mix.
  • Allow to sit for 10 minutes before serving to allow flavors to blend. Serve with your favorite meal!

Notes

Can be refrigerated for up to 3 days. After that, the cucumbers will lose their crunchiness.
Keyword 10-minute, Asian, cucumber, Easy, Japanese, salad, Side dish
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