Description
This easy Asian Cucumber Salad is crisp and fresh, with just the right balance of sweet, tangy and savory flavors. The perfect summer side!
Ingredients
Scale
- 4 cups of very thinly sliced seedless cucumbers (i used mini cucumbers)
- 1/4 cup of finely sliced red onion
- 1/4 cup of fined diced red bell pepper
- 1/4 cup of rice wine vinegar
- 1 teaspoon of honey
- 1 teaspoon of sesame seeds
- 1/2 teaspoon toasted sesame oil
- 1/4 teaspoon of red pepper flakes
- 1/4 teaspoon of sea salt
Instructions
- Add VERY thinly sliced cucumber, sliced red onion, diced red pepper, and sesame seeds to a medium size bowl. Set aside.
- In a small bowl mix together rice wine vinegar, honey, toasted sesame oil, red pepper flakes, and sea salt .
- Add dressing to the cucumber bowl. Toss to mix everything.
- Serve immediately or cover and let sit in the refrigerator for an hour or two to let all the flavors meld.
Nutrition
- Serving Size: 1 cup
- Calories: 28
- Sugar: 2 g
- Sodium: 75 mg
- Fat: 2 g
- Saturated Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 g
