Description
This refreshing Asian Cucumber Salad combines thinly sliced cucumbers, red onion, and red bell pepper with a tangy and slightly sweet dressing made from rice vinegar, honey, toasted sesame oil, and red pepper flakes. Topped with sesame seeds and fresh parsley, it’s a crisp, light side dish perfect for warm weather or as a vibrant complement to any meal.
Ingredients
Scale
Salad
- 4 cups seedless cucumbers, thinly sliced
- 1/4 cup red onion, finely sliced
- 1/4 cup red bell pepper, finely diced
- 1 teaspoon sesame seeds
Dressing
- 1/4 cup rice apple vinegar
- 1 teaspoon honey
- 1/2 teaspoon toasted sesame oil
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon sea salt
Garnish
- 2 tablespoons fresh parsley, finely chopped
Instructions
- Combine the vegetables. In a medium bowl, combine the thinly sliced cucumbers, finely sliced red onion, diced red bell pepper, and sesame seeds, mixing them gently to distribute the ingredients evenly.
- Prepare the dressing. In a small bowl, whisk together the rice apple vinegar, honey, toasted sesame oil, red pepper flakes, and sea salt until the honey is fully dissolved and the dressing is well blended.
- Toss the salad. Pour the dressing over the cucumber mixture and toss gently to ensure all the vegetables are evenly coated with the flavorful dressing.
- Chill and serve. Serve the salad immediately for a fresh crisp taste, or cover and refrigerate it for one to two hours to enhance the flavors. Before serving, sprinkle with fresh chopped parsley as garnish.
Notes
- For best results, use seedless cucumbers to avoid excess moisture and bitterness.
- Adjust the amount of red pepper flakes according to your spice preference.
- The salad can be prepared a few hours ahead and refrigerated to deepen the flavor.
- To make it vegan, substitute honey with maple syrup or agave nectar.
