Cucumbers are one of my favorite salad vegetables. They can hold their own without the lettuce and tomato, not something many veggies can do! This salad is sweet, savory, spicy and above all, it’s really fresh and healthy. While this is more of a summer dish, cucumbers are easy to get at the grocery store any time of year. I find this to be a great alternative to a boring, regular salad with fattening dressing and no pizzaz. Let me know if you like it! It’s a great accent to my Sweet Chili Garlic recipe.
- 1 small cucumber, cut in half long-ways down the middle
- 2 scallions, chopped
- 1/2 tbsp sugar or honey
- 1/2 tbsp rice vinegar
- 1/4 tsp sesame oil
- 1/4 tsp red pepper flakes
- Pinch of salt
- Pinch of pepper
- Wash the cucumber well (they are usually coated in an oily vegetable wax to preserve freshness). Using a vegetable peeler, remove sections of the peel lengthwise, leaving stripes of peel the same width as the peeled sections.
- Slice the partially peeled cucumber into 1/2 inch rounds, then cut each round in half to give you “half moon” slices. Place the slices in a medium bowl.
- Wash and finely slice your green onions. Combine the onions with the cucumber.
- In a separate bowl, combine the vinegar, sugar, salt, red pepper flakes and sesame oil. Mix with a fork until the sugar and salt are dissolved.
- Pour the dressing over the cucumbers and onions. Mix well and refrigerate for 30 minutes. Before serving, give the salad a good stir to redistribute the juices and dressing.