Tangy Cucumber Salad: A Refreshing Summer Delight
This cucumber salad is a cool, refreshing dish perfect for summer barbecues and picnics.
Equipment
- - Colander
- - Large bowl
- small bowl
- Whisk
Ingredients
For the Salad
- 2 cups English or Persian Cucumbers or peeled garden cucumbers as a substitute
- 1 teaspoon Salt for drawing out moisture
- 1 cup Onion preferably red onion for color
- 1/2 cup Cilantro adjust based on preference
- 1 piece Chile Pepper of your favorite variety
- 2 pieces Scallions thinly sliced
For the Dressing
- 3 tablespoons Rice Wine Vinegar can substitute with apple cider vinegar
- 2 tablespoons Honey to taste
- 1 clove Garlic fresh preferred
- 1 teaspoon Ginger fresh or ginger paste
- 1 tablespoon Sesame Oil substitute with olive oil if needed
For Garnish
- 1 tablespoon Sesame Seeds optional but recommended
Instructions
Preparation Steps
- Thinly slice the cucumbers and place them in a colander over a bowl. Sprinkle with salt and allow them to drain for about 1 hour.
- After draining, rinse the cucumbers under cold water to remove excess salt, then pat dry.
- In a small bowl, whisk together rice wine vinegar, sesame oil, honey, garlic, ginger, and remaining kosher salt. Let it sit for 15 minutes.
- In a large bowl, combine the drained cucumbers with onion, cilantro, chile pepper, and scallions.
- Drizzle the prepared dressing over the mixture and gently toss to coat.
- Garnish with sesame seeds and serve immediately.
Notes
Add sliced avocado for creaminess if desired. Keep cucumbers and dressing separate until ready to serve for best texture.