Perfect for the summer, this easy Asian cucumber salad is so quick to make and perfectly refreshing. Made with cucumbers and red onions and tossed in a rice vinegar and sesame oil dressing, it's one delicious recipe that can be served as a side or appetizer. (Vegan and gluten-free)
Using a sharp knife or mandolin slicer, thinly slice the cucumber.
Add the sliced cucumber and red onion to a large bowl.
Add the sesame oil, rice vinegar, salt and pepper. Toss well to coat.
Let the salad sit for at least 30 minutes to allow the flavours to come together. Garnish with sesame seeds before serving.
If you want to get rid of some of the extra water from the cucumbers, place the sliced cucumber in a colander over a bowl or in the sink for 30 minutes prior to adding the cucumber to the salad. Then pat it dry with a paper towel to eliminate excess moisture.
I recommend cutting the cucumber and onions very thinly as the thin slices will more readily absorb the flavours from the dressing. I like to use a mandolin slicer and cut the cucumbers about 1/8-1/4 inch think. You can also use a sharp knife to thinly cut the cucumbers.
Allow the salad to sit in the dressing for at least 30 minutes prior to serving to allow the flavours to intensify. It tends to taste better the longer that it sits.
If the salad has been sitting for a while, toss it well right before serving since the dressing tends to gather in the bottom of the bowl.