Asian Cucumber Salad
Garden fresh cucumbers sliced incredibly thin with white onion make this Asian Cucumber Salad incredibly light and refreshing!
Servings 4 people
- 2-3 large cucumbers English or Japanese
- 1/4 white or vidalia onion
- 1 tablespoon sesame seeds toasted, optional
- 1/3 cup seasoned rice wine vinegar
- 1 tablespoon fresh dill, minced
- 1/2 - 3/4 teaspoon kosher salt
Heat a small saute pan over medium heat. Add sesame seeds and toast for 1 -2 minutes stirring constantly so they don't burn. This step is optional.
Slice cucumbers and onions as thin as possible (with mandolin or by hand). Add to bowl with dill, salt (start with 1/2 teaspoon and taste and then add more if desired) sesame seeds, and rice wine vinegar. Mix well. Cover and refrigerate for at least 20 minutes.
Serve and enjoy!
English and Japanese Cucumbers work best for this recipe. Wash cucumbers thoroughly before slicing.
Any white or sweet onion works well.
A mandolin is not required but it will help!
Serving: 4g | Calories: 41kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 731mg | Potassium: 240mg | Fiber: 1g | Sugar: 3g | Vitamin A: 158IU | Vitamin C: 5mg | Calcium: 44mg | Iron: 1mg