This is perfect as an accompaniment to all kinds of Vietnamese and Thai dishes. I like to serve it on top of Banh Mi, with pork meatballs in an Asian sauce and rice, with Chicken Satay, or with Lemongrass Chicken Noodle Bowls. It’s amazing in the summer because it is so light and refreshing. I store it in my refrigerator and use it as a quick acidic side dish with all kinds of grilled meats. It’s also super quick and easy to whip up.
Notes and Suggestions:
A mandolin slicer makes quick work of this, but a good old sharp kitchen knife works great too. I prefer the seedless English cucumbers, but you may use any kind of cucumber you like. I also like this to be pretty spicy, so you may adjust the crushed red pepper flakes to your spice level. If you are trying to cut back on sugar, you may use honey (and cut in half) or simply omit it completely. If you do omit, adding a little lime juice (about a teaspoon) helps to sweeten it a bit without adding much sugar. It is still very delicious without sugar! This is a super healthy and tasty side dish.
Asian Cucumber SaladCourse: SidesCuisine: AsianDifficulty: Easy
1 Seedless Cucumber, sliced thinly
2/3 cup Rice Vinegar (seasoned or unseasoned, based on preference)
1 TBSP Sugar
1 tsp Crushed Red Pepper Flakes
1/2 tsp Sesame Oil (optional)
1 tsp Black Sesame Seeds (optional)
- Add rice vinegar, sugar, red pepper, sesame oil, and sesame seeds in a medium sized bowl and stir.
- Add sliced cucumber and mix vigorously. Store in refrigerator for an hour to marry flavors prior to serving if possible.
- Store in an air tight container in your refrigerator for up to a week.