This light and refreshing cucumber salad is super simple and works great as a side dish or a quick light lunch. The dressing has a nice ginger and vinegar crispness, I added Fresno chilies to give it a spicy pop of flavor. If you don’t like spice just skip the peppers and this is still delicious.
This will be enough for 4 people as a side dish or 1 very large lunch salad.
Servings
6
servingsPrep time
15
minutesIngredients
1 Large 1 English Cucumber
1/4 Cup 1/4 Diced Purple Onion
2 Tablespoons 2 Champagne Vinegar
1 Tablespoon 1 Rice Wine Vinegar
1 Tablespoon 1 White Rum
1 Tablespoon 1 Cilantro
2 teaspoons 2 Sesame Oil
2 teaspoons 2 Grated Ginger
1 teaspoon 1 Kosher Salt
1 teaspoon 1 White Sugar
2 Cloves 2 Fresh Grated Garlic
1 1 Fresno Chili
Juice from 1/2 Lemon
Directions
- Thinly slice cucumbers and onion and add the salt and sugar. Allow to sit for 5-10 min. (I used a mandolin set to 1/8″.)
- In separate container whisk together vinegars, rum, grated ginger, grated garlic, sesame oil, and juice from 1/2 lemon.
- Add vinegar mixture to cucumbers, add cilantro and toss to combine. Place in refrigerator for 10 min to allow the flavors to meld.
- Top with Fresno chili.
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