Asian Cucumber Salad
Try this Asian Cucumber Salad recipe, or contribute your own.
- Preparing Time: 10 minutes
- Total Time: 10 minutes
- Served Person: 4
white meat free
gluten free
red meat free
contains honey
dairy free
vegetarian
pescatarian
- 1 teaspoon honey
- 1 teaspoon sesame seeds
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon sea salt
- 1/4 cup rice wine vinegar
- 1/2 teaspoon toasted sesame oil
- 1/4 cup red onion thinly sliced
- 4 cups english cucumber thinly sliced
- 1/4 cup red pepper thinly sliced
- Carbohydrate 5.88840679514475 g
- Cholesterol 0 mg
- Fat 1.99643929536564 g
- Fiber 0.876103132116645 g
- Protein 1.06992039010373 g
- Saturated Fat 0.307083968538481 g
- Serving Size 1 1 Serving (148g)
- Sodium 114.083630211009 mg
- Sugar 5.0123036630281 g
- Trans Fat 0.123174869726778 g
- Calories 47 calories
1. Thinly slice cucumbers, onion, and red pepper. Add ingredients to a bowl. 2. To a small bowl add rice wine vinegar, sesame oil, sesame seeds, red pepper flakes, honey and salt. Using a whisk, stir to combine. 3. Pour Asian vinaigrette over the vegetables. Gently toss. 4. Serve immediately or store in refrigerator for an hour or two to let the cucumbers soak up the marinade.
