WILMINGTON, NC (WWAY) — Some sort of fresh cucumber salad always graced the dinner table during my childhood. Often it was as simple as sliced cucumber, apple cider vinegar and a good dose of ground black pepper. Other times it was “fancied up” with tomato or onion and a tiny sprinkle of sugar to take to bite of the vinegar. Ingredients were mostly inspired by what was in the pantry or garden.
Today’s recipe for Asian-Style Cucumber Salad is a modern celebration of the flavors that are available to just about everyone. Now that my “pantry” includes international seasonings, I can go global with even a simple cucumber salad.
Finishing the salad with a splash of toasted sesame oil is the secret to that full-bodied Asian flavor we have come to love. If you’re not familiar with the ingredient, it’s easily found on most major grocery shelves in the Asian food aisle. After opening, it is best to refrigerate the sensitive oil to ensure freshness until you finish the bottle. Just allow it to come to room temperature before adding it to your recipes. Enjoy!
Asian-Style Cucumber Salad
2 cups peeled and thinly sliced Kirby or pickling cucumbers
1 small fresh tomato, seeded and finely chopped
1/4 cup thinly sliced purple onion
1/4 cup rice vinegar
1 teaspoon toasted sesame oil
1 tablespoon granulated sugar
1 teaspoon fresh crushed ginger
1/2 teaspoon salt
1/8 teaspoon red pepper flakes, or more to taste
1. In a medium bowl, combine the vegetables. In small bowl combine the vinegar, oil, sugar, ginger salt and pepper.
2. Add the dressing to the fresh veggies and toss to coat well. Serve immediately or refrigerate for up to 8 hours until ready to serve.
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