Easy Asian Cucumber Salad
I love the sweet, zesty and spicy spin on this cucumber salad! It is easy to make and looks beautiful at a picnic or potluck. With a few special tips, these cucumbers stay super crunchy and stand up to a long day in the park or can be kept in the fridge for up to a week.
This dish can be made a few hours before eating or for extra flavor, they can marinate overnight.
You will need:
4 medium sized cucumbers
2 tablespoons of course salt (for soaking)
Handful of ice cubes (for soaking)
4 tablespoons of red wine vinegar (if you don’t have this on hand, combine two tablespoons of red wine with two tablespoons of white vinegar to make your own)
4 tablespoons of light low sodium soy sauce
3 tablespoons of honey
2 tablespoons of olive oil
Pickled ginger (optional)
1 1/2 teaspoons of black sesame seeds (optional for garnish)
Begin by peeling the cucumbers, leaving some of the peel on in stripes for color.
Cut each cucumber in half lengthwise. Using a spoon, scrape out the seeds.
Then cut the cucumbers in half lengthwise again so you have each cucumber cut into quarters. Slice into 1/4 – 1/2 inch thick slices.
In a bowl or container, place the cucumbers, salt, and ice and fill with cold water covering the cucumber slices. Let the cucumbers soak for 30 minutes in the salted ice water. This will not only give the cucumbers a little flavor, but will also help keep them nice and crunchy!
After 30 minutes, drain the cucumbers and remove any leftover ice cubes. Rinse the cucumbers once to remove any extra salt and then drain and dry on paper towel for a few minutes.
While the cucumbers are soaking in the ice bath you can prepare the dressing. In a small bowl, combine the red wine vinegar, soy sauce, honey, olive oil, and pickled ginger (I used a tablespoon of the liquid and about 6-8 pieces of the ginger).
Pour over the cucumber slices and stir to combine. Cover the cucumbers tightly and let them sit in the fridge for at least 30 minutes. You can let them sit overnight as well.
Remove from the fridge and stir well. Drain most of the dressing out reserving about a tablespoon or so and sprinkle with black sesame seeds to garnish before serving.
This blog post was shared at: From the Farm Blog Hop