Ingredients
Salad
- 4 cups very thinly sliced seedless cucumbers (mini cucumbers recommended)
- 1/4 cup finely sliced red onion
- 1/4 cup finely diced red bell pepper
- 1 teaspoon sesame seeds
Dressing
- 1/4 cup rice wine vinegar
- 1 teaspoon honey
- 1/2 teaspoon toasted sesame oil
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon sea salt
Instructions
- Prepare the vegetables: Add the very thinly sliced cucumbers, sliced red onion, diced red bell pepper, and sesame seeds into a medium-sized bowl. Set this aside to get ready for dressing.
- Make the dressing: In a small bowl, whisk together the rice wine vinegar, honey, toasted sesame oil, red pepper flakes, and sea salt until well combined.
- Toss the salad: Pour the dressing over the bowl of vegetables. Toss gently to ensure all ingredients are evenly coated with the dressing.
- Serve or chill: You can serve the salad immediately for a crisp and fresh taste, or cover and refrigerate it for 1 to 2 hours to allow the flavors to meld together more deeply.
Notes
- Use seedless mini cucumbers for best texture and minimal seeding.
- Adjust the red pepper flakes according to your spice preference.
- This salad tastes best when allowed to chill and marinate for an hour, but it can be served right away.
- For extra crunch, sprinkle additional toasted sesame seeds just before serving.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
- Diet: Low Fat
