Asian Marinated Cucumber Salad
This delicate, fresh, vibrant, crisp, marinated cucumber salad is the perfect accompaniment to seafood, chicken and pork dishes.
Ingredients
- 1 large English seedless cucumber, very thinly sliced
- ¼ of a sweet onion very thinly sliced
- 1/3 cup rice vinegar
- 1 tablespoon toasted sesame seeds
- 1 tablespoon minced fresh dill or ½ teaspoon dried dill weed
- ¾ teaspoon salt
- 3/4 teaspoon sugar
- ¼ teaspoon crushed red pepper flakes
Instructions
- Gently toss together all of the ingredients until everything is evenly coated. Put in a container with a tight fitting lid and refrigerate for at least an hour prior to serving. This keeps well, refrigerated for up to 5 days. Gently toss again before serving.
Notes
I use a mandoline to slice my cucumber and onion paper thin. If this is not available to you, use the sharpest knife you can and slice as thinly as is possible. It will still be great if you can't get paper thin slices, it just won't be quite as delicate.
Nutrition
Calories: 36kcalCarbohydrates: 5gProtein: 1gFat: 1gSodium: 441mgPotassium: 144mgSugar: 3gVitamin A: 115IUVitamin C: 3.1mgCalcium: 36mgIron: 0.6mg
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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