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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.