Asian Cucumber Salad
"Compliments warm and spicy Asian foods, grilled meats, and great by itself! Even better the second day after it marinates in the fridge...if it lasts that long :-)"
photo by yogiclarebear
- Ready In:
- 30mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 1 3⁄4 cups julienne-cut English cucumbers (about 1 large)
- 1⁄4 teaspoon kosher salt
- 1 cup bell pepper, strips
- 2 tablespoons rice vinegar
- 2 teaspoons grated peeled fresh ginger
- 2 teaspoons dark sesame oil
- 1⁄4 teaspoon crushed red pepper flakes
- 1⁄4 teaspoon black pepper
directions
- Place cucumber in a colander; sprinkle with salt. Toss well. Drain for 20 minutes. Combine cucumber and bell pepper in a medium bowl.
- Combine vinegar, ginger, and oil, stirring with a whisk. Pour over cucumber mixture; toss gently to coat. Stir in crushed red pepper and black pepper.
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Reviews
-
I made this recipe with two modifications, I did not have crushed red pepper, so I used sweet garlic chili paste instead, and I also added 1/2 tsp minced garlic to the dressing...it was amazing! I served it over mixed baby greens with grilled beef teriyaki steak bites.....soooo good! -
I made these to top Recipe #231764 and they were flavorful and crisp. I may try to cut them into ribbons the next time for a different plating option. -
I made this for dh and his grand parents recently for the my three chefs game. The only changes I made was to omit the ginger, and to use tomatoes in the salad. Really refreshing, and easy. Thanks so much! -
This was very refreshing and light. I made it a day ahead of time. I did not use any sesame oil, so I didn't get that flavor, but it was good all the same.
RECIPE SUBMITTED BY
I'm a bit of health nut, I must admit, but have an incurable sweet-tooth. I spend much of my free time outside, running, yoga-ing, biking, reading, and enjoying music. I love to cook and am always looking for something new, healthy, and gluten free to try.
