I recently joined a CSA. It’s been a fun experience and I’ve been forced to be more creative on the fly, like this asian cucumber salad. You can watch some cooking videos I’ve made here to see what I’ve been up to. This recipe isn’t up there yet but it’s easy enough that you don’t need a video to make it!
I love going out for sushi. I don’t do it often but I love when I have the opportunity. One of the things I love to get is a cucumber salad. It’s so light and refreshing and of course, a great way to fill up on something other than rice! Having 3 huge English cucumbers I needed to use I decided to make one into a salad. Oh my goodness, I ate the whole thing it was so good. (Luckily the entire salad has less than 50 calories!) It’s the perfect meal prep salad as it tastes better the longer it sits. You can pair it with stir-fry, teriyaki chicken, or eat by itself.
Asian Cucumber Salad Recipe
You will need 1 English cucumber, 1/4 cup rice vinegar, 1/2 teaspoon sugar (I like this one), a pinch of salt, and a teaspoon or two of sesame seeds. To make noodles you can use a spiralizer (I used the smallest one) or a vegetable peeler (will make fettuccine style noodles). Place them into a bowl then add vinegar salt and sugar. Mix well then sprinkle with the sesame seeds. Let sit for at least 15 minutes or place in an airtight container and store in the fridge until you are ready to eat it.
It’s that easy!
Other Recipes You May Like:
Easy Asian Cucumber Salad
- 1 english cucumber
- 1/4 cup rice vinegar
- 1/2 tsp cane sugar
- 1 pinch sea salt or to taste
- 1-2 tsp sesame seeds
- Make cucumber into noodles with your spiralizer or vegetable peeler. Place into a bowl.
- Add rice vinegar, sugar, and salt. Toss with hands or utensils.
- Top with sesame seeds.
- Let sit for at least 15 minutes or store in an airtight container in the fridge for up to 4 days.