This is a really simple side dish that can served along side just about anything. It's full of flavors....sweet, tangy, and spicy all in one bite. The longer you let it sit in the "juice" the more the cucumber will absorb the flavors and will become slightly pickled.
This is another adapted recipe I found on Allrecipes during the "Faceless Frenzy." If you aren't sure what that is, you can read all about it HERE. I think of all the recipes I made this past weekend, this has to be one of my top favorites. I substituted a few ingredients I didn't have for things I did...and I was happy with the end result. This dish would make a great side dish for poached salmon or any fish.
I love cucumbers! Did you know, that like a tomato, botanically speaking, a cucumber is actually a fruit? It's full of antioxidants and is a source of B and C vitamins. It is also one of the most cultivated plants in the world. It's relatively inexpensive and it is available year round.
It's no secret that I love a good cucumber salad, as this makes three I've got on RKA (Renee's Kitchen Adventures)! Check out my other cucumber salads too... Easy Pickled Cucumber Salad and Lemony Cucumber Salad.
Asian-Style Cucumber Salad
Servings - 6 Serving Size - 1/6th of recipe Points Plus per Serving - 2 Points+*
Calories - 75.1, Total Fat - 2.6g, Carbs - 13.4g, Protein - 1.8g, Fiber - 1.9g*
(*Calculations were done using the ingredient amounts as listed. It is entirely possible that the total fat and calories of this dish are less than reported, because you will not end up eating/drinking all of the liquid that the cucumbers are in.)
3 pounds of seedless cucumbers, sliced very thinly ( I used my mandolin)
1 tsp. kosher salt
1/2 cup UNSEASONED rice vinegar
2 TBS toasted sesame oil
2 TBS honey
2 TBS lemon or lime juice
1 green onion, sliced
2 TBS finely chopped walnuts
1 TBS toasted sesame seed (optional)
1 clove of garlic, minced
ground cayenne pepper, to taste
ground black pepper, to taste
- In large bowl, combine the cucumber slices and the salt. Allow to sit for 15 minutes to draw out the moisture in the cucumbers. Drain.
- In another bowl, combine the rest of the ingredients. Pour onto the cucumbers, cover, and let stand in refrigerator for 30 minutes to combine flavors. You can adjust the spiciness of this dish by using as much or as little cayenne as you like.
Like I said, this one was a favorite. I know I will be making it often.
I've been trying to add pins to my newest board....Thanksgiving Ideas! I hope that you will check it out when you get a chance and let me know what you think! Thanksgiving is only 20 days away! Wow! It's funny how these holidays sneak up on us isn't it?