Ingredients
- Cucumber (English or Persian), 2 medium, thinly sliced
- Red onion, 1/4 medium, thinly sliced
- Red bell pepper, 1/4 medium, thinly sliced (optional)
- Rice vinegar, 3 tablespoons
- Sugar, 2 tablespoons
- Soy sauce, 1 tablespoon
- Sesame oil, 1 teaspoon
- Red pepper flakes, 1/4 teaspoon (or to taste)
Instructions
- Step 1: In a medium bowl, combine the sliced cucumber, red onion, and red bell pepper (if using).
- Step 2: In a small bowl, whisk together the rice vinegar, sugar, soy sauce, sesame oil, and red pepper flakes until the sugar is dissolved.
- Step 3: Pour the dressing over the cucumber mixture.
- Step 4: Toss gently to combine, ensuring the cucumbers are evenly coated.
- Step 5: Refrigerate for at least 30 minutes to allow the flavors to meld. This step is important!
Notes
- To keep your salad crisp, store leftovers in an airtight container, draining any excess liquid before refrigerating.
- This salad is best served chilled and doesn't reheat well, so enjoy it fresh!
- Garnish with chopped peanuts and cilantro for extra flavor and a beautiful presentation.
- For a sweeter and tangier salad, let the dressing sit for 5 minutes before adding to make sure all the sugar dissolves.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American