This Asian-inspired cucumber salad is so tangy and fresh! It tastes great on sandwiches, in bowls, with proteins and more. Very refreshing on a hot summer day!
Asian Cucumber Salad
Asian Cucumber Salad
Larson Folkerts
4+
15 minutes
Sides
This cucumber salad was inspired by a dish my family enjoyed for years at a restaurant in Sun Valley, Idaho. Sadly, the restaurant is no longer there but I love this at-home version of the salad! This recipe is included in A Month of Dinner, Vol. 3.
Ingredients
- 1 cucumber, thinly sliced (I like to use a mandoline)
- 1 shallot, thinly sliced (I use the mandoline here too)
- ½ teaspoon salt
- 2 teaspoons sugar
- 1 cup rice vinegar
- ½ teaspoon sesame oil
- Fresh mint, chopped
Directions
Thinly slice your cucumber and shallot and add to a medium-sized bowl. I use a mandoline to slice both!
Sprinkle the cucumbers and shallot with sugar and salt, then pour the rice vinegar and sesame oil over the mixture. Gently stir everything together with a spoon so that the cucumbers and shallots get coated with the vinegar. They don’t have to be completely soaked in them, there’s enough for the flavor to be absorbed!
Cover the bowl with plastic, place in your refrigerator and chill until ready to serve. If you have time or think to do so, give them a little stir throughout the day. Otherwise, do a quick toss before serving.
Serve chilled!