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 large cucumbers English or Japanese
- 2 teaspoons kosher salt
- 1/4 white or vidalia onion sliced in very thin half rounds
- 1 tablespoon sesame seeds toasted, optional
- 1/3 cup seasoned rice wine vinegar
- 1 tablespoon fresh dill, minced
Slice cucumbers as thin as possible (with mandoline or by hand). Place a colander either in a clean sink or over a bowl. Layer the cucumbers in a single(ish) layer in the colander and sprinkle with salt. Repeat until all cucumbers are salted. Let sweat for at least 30 minutes or up to 60 minutes to release excess liquid.
Once cucumbers have drained, 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.
Shake off excess water. Add cucumbers and thinly sliced onions to a bowl. Add rice wine vinegar, dill, and sesame seeds. Mix well. Cover and refrigerate for at least 10-15 minutes.
Serve and enjoy!
Cucumbers: English and Japanese Cucumbers work best for this recipe but you can't find them, use a regular cucumber but peel because the skin is much tougher.
Onion: Yellow onions work well, too.
Dill: Substitute 1 teaspoon of dried for the 1 tablespoon of fresh.
Sweat the Cucumbers: This step is not required, but it will help reduce the amount of water released from the cucumbers into the salad, which can dilute the flavors.
A mandoline 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