Asian Cucumber Salad
Servings: 4 servings
Ingredients
- 1/2 tbsp sesame oil
- 2 tbsp sesame seeds
- 1/2 cup unseasoned rice vinegar
- 1/3 cup sugar
- 3/4 tsp kosher salt
- Dash Asian chili sauce optional
- 6 mini cucumbers 1-1/2 large cucumbers, thinly sliced
- 1 medium green onion (scallion) very thinly sliced
- 1/3 cup red bell pepper tiny-diced
Additional Toppings for a Luncheon Salad
- 8 ounces shrimp cooked
- mixed salad greens for base
Instructions
- Make the vinaigrette. Heat the oil in a small saucepan over medium-high heat until hot. Add the sesame seeds and stir until toasty, about 30 seconds. Remove from the heat and add the rice vinegar, sugar, and salt. Stir to dissolve the sugar. Cool to room temperature; then stir in the chili sauce.
- Thinly slice the cucumbers. Combine the cucumbers, green onions, and bell peppers in a bowl and add the cooled sesame dressing. Toss well and refrigerate for at least 30 minutes before serving. Taste, and adjust the seasoning as needed before serving. Serve using a slotted spoon.
- For a luncheon salad: In a bowl, add the greens, top with the cucumber salad, and garnish with the shrimp.