Asian Marinated Cucumber Salad
Serve this with satay
1 large English (seedless) cucumber or 5-6 Persian (mini) cucumbers, very thinly sliced
¼ of a sweet onion, very thinly sliced
1/3 cup rice vinegar
1 tablespoon toasted sesame seeds
1 tablespoon minced fresh dill or ½ teaspoon dried dill weed
1/4 teaspoon salt
1 teaspoon sugar
1/4 teaspoon crushed red pepper flakes (or more for added kick)
1. Slice the cucumbers as thinly as you can, preferably with a mandoline. (watch your finger tips!!)
2. If you don't have them pre-roasted or toasted, toss your tablespoon of sesame seeds into a small dry frying pan over medium heat and stir until the seeds just begin to brown (less than 30 secs usually).
3. Toss together all of the ingredients until everything is evenly coated. Put in a container with a tight fitting lid and refrigerate for at least an hour before serving.
Refrigerate for up to 5 days. Toss again before serving. Makes about 4-6 side servings.
Calories from Fat 0.1
Total Fat 1g
Saturated Fat 0gCholesterol 0mg
Total Carbohydrate 12g
Dietary Fiber 2g
Protein 1gVitamin C 4%