Cucumber Salad with an Asian Flare
This cucumber salad is so fresh, delicious, and super taIt serves 6-8 servings, so great for your summer barbeque time! I’m thinking of making a big batch to keep in the fridge for meals all week, and this is such a time saver!
4 cups of very thinly sliced seedless cucumbers (or use the mini cucumbers for best results)
¼ cup of fine diced red pepper
¼ cup of rice wine vinegar
1 teaspoon of honey
¼ cup of finely sliced red onion
1 teaspoon of sesame seeds
½ teaspoon toasted sesame oil
¼ teaspoon of red pepper flakes
½ teaspoon of sea salt
This cucumber salad will be the easiest and best you have ever tried. Did you know that cucumber has been said to be a fruit and not a vegetable? Formally known by their scientific name Cucumis sativus, cucumbers are members of the gourd, or Cucurbitaceae, the family of plants.
Size and colour will vary considerably depending on the variety, but cucumbers are best known for their long, cylindrical shape and bright green skin. If you want to learn more about cucumbers, check out this article on health line
Add thinly sliced cucumber, sliced red onion, diced red pepper, and sesame seeds to a medium-sized bowl. Set aside. Mix rice wine vinegar, honey, toasted sesame oil, red pepper flakes, and sea salt in a small bowl. Serve right away or cover and sit in the refrigerator for an hour or two to let all the flavours marinate. If you are looking for more great recipes, you might want to download my 42 delicious fat-burning recipe guide here.
Be sure to leave me a comment and let me know how you liked this cucumber salad recipe. Checkout another one of my favorite full meal salads here