When you are looking at summer sides, cucumber salad is a great addition. This one is actually like a fridge pickle but with less sugar. It keeps and travels (think camp & picnic) and makes a great fresh addition to any offering.
We like to use English Cukes, as they have fewer seeds and seem to hold up better, but any cuke should work.
Asian Cucumber Salad
Ingredients
- 1 english cucumber, thinly sliced
- 1/4 red onion, thinly sliced and cut iinto ribbons
- 1/2 tsp salt
Dressing
- 1/2 cup rice wine vinegar
- 1 tbsp sesame oil
- 2 1/2 tbsp Mirin
- 1 clove garlic, minced
- 1/8-1/4 tsp crushed red pepper flakes, to taste
- 3/4 - 1 tsp granulated sugar
Instructions
- Place sliced cucumbers into a fine-mesh strainer suspended inside a medium sized bowl. Season with salt. Toss thoroughly to combine.
- Place in the refrigerator for a least 30 minutes or up to overnight to drain the cucumbers of excess moisture.
- Remove cucumbers from fridge and transfer to a clean kitchen towel. Pat dry.
- Add the cucumbers and red onions to a bowl. Add half of the dressing and toss to coat.
- Place salad in refrigerator and allow flavors to develop for 30-60 minutes, stirring occasionally.
- Taste and add more of the dressing as desired. Garnish with sesame seeds, peanuts and avocado.
Dressing
- In a small bowl, combine rice vinegar, sesame oil, Mirin, garlic, red pepper flakes and sugar.