Asian Cucumber Salad

July 17, 2015

This is a really simple side that goes great with fish or chicken.  It’s a delicate salad so don’t overpower it with and overly-spiced main dish.


1 large English (seedless) cucumber, thinly sliced
1/4 of a sweet onion, thinly sliced
1/3 cup rice vinegar
1 tbsp toasted sesame seeds
1 tbsp minced fresh dill or 1/2 tsp dried dill weed
3/4 tsp salt
1/2 tsp sugar
1/4 tsp crushed red pepper flakes


Throw your sesame seeds into a small dry frying pan. Set over medium heat and stir frequently until the seeds just begin to brown.

Slice the cucumbers as thinly as you can without slicing your hand. Or go buy a mandoline- this is one kitchen impliment you won’t regret having.

Gently toss together all of the ingredients until everything is evenly coated. Put in a sealed container and refrigerate for at least an hour before serving. This salad will get even better with time, so feel free to make this ahead.
You can refrigerate it for up to 5 days. Gently toss again before serving.