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simple asian cucumber salad

I love cucumber and I’m working on finding ways to incorporate them into summer dishes.  Besides a staple in my salads, I’ve also used cucumber weekly to put in my water bottles. Other than that, I don’t really use them any other ways.

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If there are options for cucumber salads when we are dining out, I always choose it. The hubby makes this cucumber & seaweed salad that I love. But we don’t make it often because we don’t always stock seaweed in our pantry.

I really wanted a simple recipe that I can whip up anytime using pantry staples. So I tried this Asian cucumber salad and it was what I was looking for. The dressing wasn’t too heavy or sweet.

Asian Cucumber Salad

  • Cucumbers – 1 lb chopped  ( I used Persian because it has less seeds)
  • Soy sauce – 1 teaspoon
  • Rice vinegar – 2 tablespoons
  • Toasted sesame oil – 1 teaspoon
  • fresh ground black pepper (optional)
  • sugar (optional and to taste)

Chop cucumbers and  toss with soy sauce, rice vinegar, and toasted sesame oil. Cover and refrigerate until it’s time to eat.

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Here are the key ingredients.

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Growing up I ate cucumber salad but they were mostly with sweet dressing, so this was a nice change. I ate it all in 2 days. The hubby commented that something was missing in the dish, I have a feeling that it’s sugar he is looking for. Same salad I was used to growing up.

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Comments

  1. lethalastronaut says:

    That sounds yummy! 🙂

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