Description
A light, refreshing Sesame Cucumber Salad featuring crisp cucumbers tossed with a tangy rice vinegar dressing, toasted sesame oil, and a hint of crushed red pepper. Garnished with crunchy peanuts and fresh green onions, this salad is quick to prepare and perfect as a side dish or a simple appetizer.
Ingredients
Dressing
- ⅓ cup rice vinegar
- 2 Tbsp granulated sugar
- ½ tsp toasted sesame oil
- ¼ tsp crushed red pepper flakes
- ½ tsp salt
Salad
- 2 large cucumbers
- 3 green onions
- ¼ cup peanuts, chopped
Instructions
- Combine Dressing: In a small bowl, whisk together rice vinegar, sugar, toasted sesame oil, crushed red pepper flakes, and salt until the sugar dissolves and the mixture is well blended. Set aside to let the flavors meld.
- Slice Cucumbers: Peel the cucumbers if desired, then slice them thinly using a knife or mandoline. Transfer the sliced cucumbers into a large mixing bowl to prepare for tossing.
- Chop Garnishes: Chop the peanuts into small pieces for a crunchy texture and slice the green onions into thin rounds for a fresh, mild onion flavor.
- Assemble Salad: Add the chopped peanuts, sliced green onions, and the prepared dressing to the bowl with cucumbers. Toss gently to ensure all ingredients are evenly coated with the dressing.
- Serve or Chill: Serve the salad immediately to enjoy the fresh flavors or refrigerate for up to 2 hours to allow the flavors to meld further. Before serving chilled salad, stir again briefly to redistribute dressing and ingredients evenly.
Notes
- For a spicier kick, increase the crushed red pepper flakes according to taste.
- Peanuts can be substituted with toasted sesame seeds or cashews for different texture and flavor.
- Use English cucumbers for less seedy, thin-skinned slices.
- This salad is best served fresh but can be refrigerated for up to 2 days.
- Adjust sugar levels to your preference for sweetness.
