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Asian Cucumber Salad

So, we registered for a mandolin for our wedding.  For whatever reason, we haven’t really used it much.  So, like a kid with a toy that he hasn’t played with, I had an itch.  An itch that only the mandolin could scratch.  So I thought of a recipe that I have made several times in the past that would lend itself well to some uniform slicing.  Now, I’m usually pretty proud of my knife skills, but I will admit that the mandolin worked super well.  You don’t need a mandolin for this recipe.   Like I said, I’ve made it dozens of times before using only my knife.  You ideally want uniform slices, but it’s really ok if they aren’t perfect.

This recipe is kind of like a quick pickle salad that relies on simple, yet big flavors.  I actually really like to have this salad along side a heavier meal, like steak.  It’s crisp and light, which is a nice contrast to something dense.  So, whether you are going to practice your knife skills or play with the mandolin, we really think that you should give this one a try.

Asian Cucumber Salad

Ingredients:

2 tablespoons olive oil

2 tablespoons sesame oil

1 tablespoon honey

2 tablespoons rice wine vinegar

1 tablespoon + 1 teaspoon soy sauce

1 teaspoon sriracha

1/8 teaspoon white pepper

1 English cucumber

1/2 red onion

1 clove chopped garlic

1.  Add the olive oil, sesame oil, honey, rice wine vinegar, soy sauce, sriracha, and white pepper to a medium sized bowl, and mix well.

Sauce Mix

2.  Slice the red onion and the cucumber on a mandolin slicer.  If you don’t have a mandolin slicer, just try to get the slices as uniform as possible.  Set the mandolin on 1/4 inch for the cucumbers and 1/4 to 1/8 inch for the red onion.

English Cucumber English Cucumber Red Onions

3.  Add the cucumber, onion, and chopped garlic to the bowl and mix.

Mix

4.  Let sit in the fridge for about an hour for the least amount of time, but 3 hours will be best to let the flavors marry well.

 

Asian Cucumber Salad
Author: Simply Playful Fare
Ingredients
  • 2 tablespoons olive oil
  • 2 tablespoons sesame oil
  • 1 tablespoon honey
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon + 1 teaspoon soy sauce
  • 1 teaspoon sriracha
  • 1/8 teaspoon white pepper
  • 1 English cucumber
  • 1/2 red onion
  • 1 clove chopped garlic
Instructions
  1. Add the olive oil, sesame oil, honey, rice wine vinegar, soy sauce, sriracha, and white pepper to a medium sized bowl, and mix well.
  2. Slice the red onion and the cucumber on a mandolin slicer. If you don’t have a mandolin slicer, just try to get the slices as uniform as possible. Set the mandolin on 1/4 inch for the cucumbers and 1/4 to 1/8 inch for the red onion.
  3. Add the cucumber, onion, and chopped garlic to the bowl and mix.
  4. Let sit in the fridge for about an hour for the least amount of time, but 3 hours will be best to let the flavors marry well.
Serving size: 123g Calories: 163 Fat: 13.9g Carbohydrates: 9.3g Protein: 1.1g

Asian Cucumber Salad Asian Cucumber Salad Asian Cucumber Salad

How do you eat cucumbers?  Let us know in the comments section!

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