Asian Cucumber Salad
Garden fresh cucumbers sliced incredibly thin with white onion make this Asian Cucumber Salad incredibly light and refreshing!
Servings 4 people
Calories 41kcal
Equipment
Ingredients
- 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
Instructions
- 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!
Notes
Substitutions
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!
Nutrition
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