The Bored Foodie
In Appetizer

Asian Cucumber Salad

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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.
 
 
 
Asian Cucumber Salad
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Asian Cucumber Salad

Recipe by The Bored FoodieCourse: Appetizers, SidesDifficulty: Easy
Servings

6

servings
Prep time

15

minutes

Ingredients

  • English Cucumber

  • Diced Purple Onion

  • Champagne Vinegar

  • Rice Wine Vinegar

  • White Rum

  • Cilantro

  • Sesame Oil

  • Grated Ginger

  • Kosher Salt

  • White Sugar

  • Fresh Grated Garlic

  • 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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