Asian Cucumber Salad
There is nothing difficult about this recipe and I do not expect to wow anyone with the simplicity involved in its preparation, but sometimes simple is all you need. This salad can stand-alone or be eaten as a healthy side with your main dish.
Ingredients:
4 cups of very thinly sliced seedless cucumbers (I used mini cucumbers)
¼ cup of finely sliced red onion
¼ cup of fined diced red pepper (I did not have any in the house, but throw 'em in!)
¼ cup of rice wine vinegar
1 teaspoon of honey
1 teaspoon of sesame seeds
½ teaspoon toasted sesame oil
¼ teaspoon of red pepper flakes
½ teaspoon of sea salt
Instructions
Add VERY thinly sliced cucumber, sliced red onion, diced red pepper, and sesame seeds to a medium size bowl. Set aside.
In a small bowl mix together rice wine vinegar, honey, toasted sesame oil, red pepper flakes, and sea salt.
Serve immediately or cover and let sit in the refrigerator for an hour or two to let all the flavors meld.
Chris' rating: 4/5.