During the busy work week I try to make dishes that are quick and easy. My Asian Cucumber Salad is one of those side dishes that I make quite often for my family at dinner hour. Cucumbers are always a staple in my refrigerator and it’s extremely rare that I don’t have any in stock in the vegetable drawer. In the summer months I always plant cucumbers in my little garden so I can just go out the back door and pick whatever I need for the family meal.
My Asian Cucumber Salad is super simple to make and ridiculously quick to prepare. I use a mandolin to slice my cucumbers thinly and perfectly. If you don’t have a mandolin, I seriously suggest you get one. My Asian Cucumber Salad is bright, light, and fat free. The Ponzu and sweet chili sauce makes my Asian Cucumber Salad pop with flavor. Serve alongside grilled chicken or beef and a scoop of warm fluffy jasmine rice. Makes about 4 servings. Enjoy! Tessa
- 2 cups English cucumber (thinly sliced)
- 1/4 cup red bell pepper (finely diced)
- 1/4 cup red onion (finely diced)
- 1/4 cup cilantro (chopped)
- 1 Tbs seasoned rice vinegar
- 1 Tbs sweet chili sauce
- 1 Tbs Lime Ponzu (lime flavored soy sauce)
- 1 Tbs Mirin (sweet rice wine)
- garnish with fresh snipped chives and toasted sesame seeds
Toss all ingredients into a bowl. Lightly mix. Refrigerate for about 15-30 minutes or until well chilled. Garnish with chives and sesame seeds.