Asian Cucumber Salad
A simple, Asian cucumber salad, with scallions, sesame oil, vinegar, and sesame seeds.
Heat can easily be added!
Ingredients
- 4 cucumbers the picture has English, but I also like seeded cucumbers, with seeds
- 1 bunch scallions
- ¼ cup sesame oil
- ¼ to ⅜ cup vinegar see notes
- 1 tablespoon black sesame seeds can also use white
- 1 tablespoon red pepper flakes optional
Instructions
- If you wish, peel the cucumbers, see notes.
- Chop scallions and add to the cucumbers.
- Toss with the sesame oil. Add ¼ cup vinegar. Add more vinegar to task.
- Add sesame seeds and red pepper flakes (if using).
- Adjust seasoning.
- Place in the fridge for an hour for the flavors to meld or serve immediately.
Notes
Your vinegar choices vary widely. I have used a simple rice vinegar (usually not sweet), mirin, or Ume. The latter is a red plum vinegar that is quite tart and salty and one of my favorite Asian vinegars.
I prefer eating cucumbers with the peel since the peel has so many nutrients. However sometimes the peel on a particular cucumber is bitter, and should be removed. Also, some folks just don't like the peel. Your choice!
Tried this recipe?Let us know how it was!