Ingredients
Vegetables
- 4 cups very thinly sliced seedless cucumbers (mini cucumbers recommended)
- 1/4 cup finely sliced red onion
- 1/4 cup finely diced red bell pepper
Dressing
- 1/4 cup rice wine vinegar
- 1 teaspoon honey
- 1/2 teaspoon toasted sesame oil
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon sea salt
- 1 teaspoon sesame seeds
Instructions
- Prepare Vegetables: Thinly slice the seedless cucumbers, finely slice the red onion, and dice the red bell pepper into small pieces. Combine all these vegetables along with the sesame seeds in a medium-sized bowl and set aside.
- Make Dressing: In a small bowl, whisk together rice wine vinegar, honey, toasted sesame oil, red pepper flakes, and sea salt until the honey is fully dissolved and the dressing is well combined.
- Toss Salad: Pour the dressing over the cucumber mixture. Toss everything thoroughly to ensure that all vegetables are evenly coated with the flavorful dressing.
- Serve or Chill: You can serve the salad immediately for a crisp texture or cover the bowl and refrigerate for an hour or two to allow the flavors to meld and the salad to develop a deeper taste.
Notes
- Use very thin slices of cucumber for the best texture and easier absorption of dressing.
- This salad can be made in advance and kept refrigerated for up to 24 hours.
- Adjust red pepper flakes to control the level of spiciness.
- For extra crunch, add chopped peanuts or toasted almonds.
- Use honey alternatives like maple syrup for a vegan version.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
- Diet: Low Fat
