Description
A refreshing cucumber salad with sesame seeds and a tangy dressing.
Ingredients
Scale
- 2 Tablespoons Sesame Seeds
- 1/4 teaspoon Fine Sea Salt
- 1 English Cucumber (sliced thin, *see note)
- 2 Tablespoons Rice Vinegar
- 1 Tablespoon Chinese Black Vinegar
- 1 teaspoon Honey
- 1–2 Tablespoons Red Onion (sliced thin with a mandolin)
Instructions
- Toast the seeds in a nonstick pan over medium heat until turning nutty and place in a small dish to cool.
- Sprinkle salt in the cucumbers, toss and set aside while the seeds cool. Squeeze with a paper towel after 5-10 minutes to remove excess water.
- In the seeds dish, add vinegars and honey and whisk to combine.
- Combine the onions and cucumbers and then pour the dressing over the top and toss well.
- Allow to sit in the fridge for a few hours if possible but serving immediately is ok, they just won’t be as flavorful.
Notes
- *The note suggests that the cucumber should be sliced thin for optimal texture.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 80
- Sugar: 1g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg