Ok, so with all of my yummy Hawaiian/Korean/Chinese recipes, it tends to be pretty meat heavy. So I figured I should start getting some of these side dishes up here too! This Asian Cucumber Salad is quick, easy, crisp, and so yummy.
Sometimes I will even make this as a snack in the middle of the day, but usually I make it to eat alongside a rich, delicious main dish. It is more or less a quick pickle with a little bit of a kick. You only need to let the cucumber slices sit for 5 minutes before serving, though the flavor does evolve the longer that you let it sit.
One thing worth noting, is I like heat. The red chili flakes add a really great element of flavor and you shouldn’t be wary of it! Though if you premake this and let it sit for a long time prior to serving, the red chili flakes do manage to infuse a LOT of heat into the cucumbers. So, my suggestion there, is if you are making this ahead of time, don’t include the chili flakes. Instead, sprinkle them on at the time of serving. That way the heat isn’t infused, and it’s just a really nice touch.
Not sure what to pair this with? How about:
Asian Cucumber Salad
Ingredients
- 2 Tbsp. Rice Wine Vinegar
- 1 tsp. White Sugar
- 1/4 tsp. Salt
- 1 1/2 Tbsp. Sesame Seeds
- 1/2 tsp. Red Chili Flakes (to taste)
- 1 Cucumber
Instructions
- In a medium bowl, stir together the vinegar, sugar, salt, sesame seeds and chili flakes. Set aside.
- Thinly slice a cucumber into circles. Place slices in the vinegar mixture and stir until cucumber is well covered. Let sit for at least 5 minutes before serving.