Asian Marinated Cucumber Salad
This Asian cucumber salad is a perfect way to add a light, healthy dish to your spring and summer meals. The marinated cucumbers with just a little heat add interest without extra work. It's easy and perfect for summer barbecues!
- 1 large Cucumber, seedless English variety, very thinly sliced
- ¼ sweet onion, very thinly sliced
- 1/3 cup rice vinegar
- 1 tablespoon sesame seeds, toasted
- 1 tablespoon dill , minced & fresh dill or ½ teaspoon dried dill weed
- ¾ teaspoon salt
- ¾ teaspoon sugar
- ¼ teaspoon red pepper flakes, crushed
Slice the cucumbers as thinly as you can without slicing your hand. Or go buy a mandoline.
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.
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.
Serving: 1 cup, Calories: 22 kcal, Carbohydrates: 3 g, Protein: 1 g, Fat: 1 g, Saturated Fat: 1 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 1 g, Sodium: 295 mg, Potassium: 89 mg, Fiber: 1 g, Sugar: 2 g, Vitamin A: 64 IU, Vitamin C: 2 mg, Calcium: 24 mg, Iron: 1 mg