Asian Cucumber Salad

I love trying new ways to serve veggies. The children and their parents love this Asian flavored cucumber salad. It is a light and refreshing salad to serve for yourself and others with Asian meals or as a side dish this summer. Adjust the spices to your liking. Be sure to let the kids help. The 7-year-old I care for enjoyed helping me by scooping out the seeds of the cucumbers with a spoon.

You Will Need:

3 cups cucumbers peeled, seeded, and sliced
1/4 cup red onion thinly sliced
1/2 – 1 cup red bell pepper chopped

For the Dressing:

2 tablespoons soy sauce or coconut aminos
1 tablespoon rice vinegar
1 tablespoon toasted sesame oil
2 teaspoons honey
2 tablespoons sliced green onion
1 tablespoon Thai chili sauce (optional)
1 tablespoon sesame seeds
salt and pepper to taste

What to Do:

1. Wash all the vegetable. Peel three large cucumbers or about 6 to 8 small seedless cucumbers. Slice seeded cucumbers in half lengthwise and use a melon ball scoop or small spoon to remove the seeds prior to slicing the cucumbers into half inch horizontally. Chop red onion and red pepper.

2. Place the cucumbers, red onion, and red bell pepper in a large bowl.

3. In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, cilantro, and sesame seeds. Taste and add salt and pepper if desired.

4. Pour the dressing over the vegetables and toss to coat. Serve immediately or store in the refrigerator for up to 8 hours.

Reference:

Photo by Stephanie Felzenberg