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Recipe courtesy of Food Network Kitchen
From: Food Network Magazine

Asian Cucumber Salad

  • Level: Easy
  • Yield: 4 servings
  • Total: 10 min
  • Prep: 10 min
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Directions

  1. Whisk 3 tablespoons rice vinegar, 1 tablespoon sesame oil, 1/2 teaspoon sugar and 1/4 teaspoon kosher salt. Toss with 1 pound thinly sliced Persian cucumbers, 1/4 cup chopped cilantro, 2 thinly sliced scallions, 1/2 minced red jalapeno, 2 tablespoons thinly sliced pickled ginger and 1 tablespoon sesame seeds. Top with more cilantro.

Photograph by Justin Walker

Recipe courtesy of Food Network Magazine

Categories:

Asian Salad Asian Salad Recipes Cucumber Salad Cucumber

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1 Review
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beachinfrizzy

My go-to for a light, fresh side dish. I slice the cukes on a mandoline so they’re very thin and really soak up the dressing. Make it a few hours ahead for the best flavor. I never see “red jalapeños” in the grocery store so I sub a pinch of red chili flakes, and I use the leftover pickled ginger slices that come with sushi (they freeze well). If I have a random carrot or 1/2 a red bell pepper to use up I slice or shred and toss ‘em in too.

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