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.

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.

Here are the key ingredients.

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.