Description
A refreshing and tangy Asian Cucumber Salad featuring thinly sliced seedless English cucumbers, sweet onion, toasted sesame seeds, and a vibrant dressing made with rice vinegar, fresh dill, and a hint of heat from red pepper flakes. Perfect as a light side dish or appetizer, this salad improves with marinating time and can be enjoyed chill for up to five days.
Ingredients
Scale
Salad Ingredients
- 1 large seedless English cucumber, very thinly sliced
- ¼ sweet onion, very thinly sliced
Dressing & Seasoning
- â…“ cup rice vinegar
- 1 tablespoon sesame seeds, toasted
- 1 tablespoon fresh dill, minced (or ½ teaspoon dried dill weed)
- ¾ teaspoon salt
- ¾ teaspoon sugar
- ¼ teaspoon crushed red pepper flakes
Instructions
- Slice the cucumbers: Carefully slice the seedless English cucumber as thinly as possible to ensure a delicate texture, using a sharp knife or a mandoline slicer for uniformity and safety.
- Toast the sesame seeds: Place the tablespoon of sesame seeds into a small dry frying pan over medium heat. Stir occasionally until the seeds begin to brown lightly and become fragrant, taking care not to burn them.
- Combine and marinate: In a large mixing bowl, gently toss the sliced cucumbers and sweet onions with the rice vinegar, toasted sesame seeds, minced dill, salt, sugar, and crushed red pepper flakes until everything is evenly coated. Transfer the salad to a container with a tight-fitting lid and refrigerate for at least one hour. For best flavor, allow it to marinate longer, up to five days, tossing gently before serving.
Notes
- This salad gets better the longer it marinates, so prepare it in advance if possible.
- Use a mandoline slicer for quick and safe thin slicing of cucumbers and onions.
- Adjust red pepper flakes to taste for milder or spicier salad.
- Refrigerate leftovers in a sealed container and consume within five days.
