10-Minute Asian Cucumber Salad
This quick and tangy salad is perfect for a refreshing side dish.
Equipment
- 1 Large bowl
- 1 Smaller bowl
Ingredients
Main ingredients
- 4 cups seedless cucumbers thinly sliced, mini cucumbers preferred
- 1/4 cup red onion finely sliced
- 1/4 cup red bell pepper diced
- 1/4 cup rice wine vinegar
- 1 teaspoon honey
- 1 teaspoon sesame seeds
- 1/2 teaspoon toasted sesame oil
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon sea salt
Instructions
Instructions
- Slice cucumbers, red onion, and red bell pepper thinly.
- Combine cucumbers, red onion, and bell pepper in a large bowl.
- Whisk rice wine vinegar, honey, sesame seeds, sesame oil, red pepper flakes, and sea salt in a smaller bowl.
- Pour the dressing over the cucumber mixture and gently toss to coat.
- Let the salad sit for 5 minutes to meld flavors, then serve.
Notes
Serve chilled or at room temperature. Stores well in an airtight container for up to two days.