Recipe:
This light and refreshing Asian inspired cucumber salad recipe has soy sauce, toasted sesame oil, sesame seeds, cilantro, and rice vinegar.
Spice up these Asian inspired cucumbers with a little red chili flakes if you like a little heat with your cool salad.
Sometimes I’ll leave the seeds in the cucumbers and sometimes I don’t. The cucumber salad gets soggier faster with the seeds in and remains crispier longer with the seeds out. Both ways taste good depending on your mood.
Slice the cucumbers thick or thin depending on your mood. The pictures show thin sliced cucumbers. The video shows thick sliced cucumber.
Don’t have fresh cilantro? Cool – skip it. A little soy sauce and sesame oil goes a long way. This is a super tasty and fast side addition or snack for a busy day.
Ingredients:
• 1lb (2 large) cucumber, seeded & sliced, peel stays on
• ¼ teaspoon salt
• 2 tablespoon soy sauce, regular or gluten free
• 1 tablespoon toasted sesame oil
• 2 tablespoon rice vinegar
• ¼ teaspoon Aleppo red pepper flakes – optional for heat
• ⅓ cup cilantro leaves – as garnish
• 1 teaspoon sesame seeds, toasted – as garnish
Directions:
• Bring a small pan to medium heat and add sesame seeds. Cook ~ 2 min or until seeds are evenly brown, watching and stirring when needed. Set aside on a plate.
•Mix all ingredients, except sesame seeds and cilantro, in a bowl. Add sea salt to taste and more chili flakes if you prefer more spice.
• Garnish salad with cilantro and toasted sesame seeds.
Eat it. Be happy and thoughtful. Beckie