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Asian Marinated Cucumber Salad

Serves Makes about 6 or 7 side servings     adjust servings


  • 1 large English (seedless) cucumber, very thinly sliced
  • 1/4 of a sweet onion, very thinly sliced
  • 1/3 cup rice vinegar
  • 1 tablespoon toasted sesame seeds
  • 1 tablespoon minced fresh dill or 1/2 teaspoon dried dill weed
  • 3/4 teaspoon salt
  • 3/4 teaspoon sugar
  • 1/4 teaspoon crushed red pepper flakes


  1. Slice the cucumbers as thinly as you can without slicing your hand. Or go buy a mandoline.
  2. Throw your tablespoon of sesame seeds into a small dry frying pan. Set over medium heat and stir occasionally until the seeds just begin to brown. You don't want to overdo it.
  3. Gently toss together all of the ingredients until everything is evenly coated. Put in a container with a tight fitting lid and refrigerate for at least an hour before serving. Marinated salads like this always improve with time, so feel free to make this ahead of time. Refrigerate for up to 5 days. Gently toss again before serving.