Asian Cucumber SaladPrint Print Without Images
This light summer salad is a perfect accompaniment to any Asian inspired dish and BC Hot House Mini cucumbers are just the right size. You could also use a Long English cucumber but I don’t recommend using a field cucumber as they have too many seeds and a higher water content. This salad is actually better the next day, so feel free to make this the day before. Also, if you want it spicier, warm the dressing up, this will bring out the heat from the chiles. Just allow the dressing to cool completely before adding the cucumbers. Using a mandoline isn’t essential, but it does make for uniformly thin slices. Just remember to use the guard to protect your fingers!
Make it a meal, with Thai Chicken Skewers!
- 6 tbsp rice wine vinegar
- 2 tbsp mirin or white balsamic vinegar
Tip: you can also use ½ cup rice wine vinegar but increase the sugar to 2 tablespoons
- 1 tbsp sugar
- 1/4 tsp sea salt (or to taste)
- 1/8 tsp dried chili flakes
- 4 cups thinly sliced cucumber
- ¼ cup thinly sliced red onion
- ¼ cup chopped fresh cilantro (optional, don’t include if you’ll be making this for cilantro haters!)
- ⅓ cup chopped peanuts, for garnish
- To make the dressing, mix together the rice wine vinegar, mirin or white balsamic vinegar, sugar, salt and chili flakes.
- Add the thinly sliced cucumber and red onion to the dressing. Toss, cover and place in the refrigerator for at least an hour, or even overnight. This will give the cucumbers time to absorb the flavors.
- Strain the cucumbers, stir in the cilantro, top with chopped peanuts and serve.
- If desired, toasted sesame seeds and a touch of toasted sesame oil can be added as well.
Looking for a main dish to serve this salad with? These Thai Chicken Skewers go great with it.