Everyone needs a few go-to cucumber salads in their rolodex, because you will eventually get tired of Greek Salad. I know, the truth hurts guys.
A cucumber salad somehow always finds its way onto my table. At the bare minimum, you can count on a small plate of sliced cucumber at dinner. My husband and I both grew up this way, and we carried this habit with us into adulthood.
This healthy salad is refreshing and full of flavor. I love the slightly sweet-tangy-nutty flavor combination of rice vinegar, toasted sesame oil and honey. The chili flakes add just the right amount of kick, and the trio of herbs lend a freshness to the cool cucumber and onion.
Enjoy this salad year round as a side dish or light main. This salad is a MUST with my Cambodian Ribs with Cognac and Cinnamon.
Cucumber Sesame Salad
- 1 large bowl
- 1 small bowl
- 1 slotted spoon
- 1 English cucumber halved lengthwise, seeds removed (a spoon works great), and thinly sliced
- ⅓ cup red onion halved and thinly sliced
- 2 tbsp rice vinegar
- ½ tbsp honey
- ½ tsp dark sesame oil
- ½ tsp kosher salt
- ¼ tsp red chili flakes optional
- 1 tbsp fresh dill chopped; a few torn pieces reserved for garnish
- 1 tbsp fresh cilantro
- 1 tbsp fresh mint
- ⅛ tsp toasted black sesame seeds for garnish
- In a large bowl, add the sliced cucumbers and onions.
- In another bowl, whisk together rice vinegar, honey, sesame oil, salt, chili flakes, fresh dill and cilantro.
- Pour dressing over the cucumbers and onions. Toss it all together until cucumbers are coated. Cover and place the bowl in the fridge to chill for 10 minutes.
- Once chilled, transfer onto a serving platter (using a slotted spoon), leaving behind any excess liquid.
- Season with a little sea salt to taste.
- Top the cucumber salad with fresh mint leaves, a few torn sprigs of dill and black sesame seeds.