Asian cucumber salad

Votes: 2

Time: 20 min.
Complexity: easily
Servings: 4 - 6

This refreshing cucumber salad, bursting with zesty flavors, makes a delicious, juicy addition to any Asian appetizer or transforms simple grilled meat into an Asian-inspired dish. Perfect for picnics, it comes together in minutes, especially with a vegetable peeler. Iranian cucumbers are best for this salad; they're sweeter and have a thin skin that doesn't require peeling. Toss them with pickled sushi ginger, fresh cilantro, green onions, hot peppers, and a sweet-tart dressing. And don't forget the sesame seeds, which add an Asian twist to this simple salad.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

450 g thinly sliced Iranian cucumbers
3 tbsp. l. rice vinegar
1 tbsp. l. sesame oil
0.5 tsp sugar
1/4 teaspoon coarse salt
2 chopped green onions
1/4 cup cilantro
2 tablespoons chopped pickled ginger
Half a red jalapeño, chopped
1 tbsp. sesame seeds

Ingredient Substitution Suggestions

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Recipes with similar ingredients: cucumbers, jalapeno pepper, pickled ginger, rice vinegar, sesame oil, green onions, cilantro, sesame

Cooking the dish according to the recipe:

In a medium bowl, combine 3 tablespoons rice vinegar, 1 tablespoon sesame oil, 1/2 teaspoon sugar, and 1/4 teaspoon coarse salt.
Stir in 1 lb (450 g) sliced Iranian cucumbers, 2 chopped green onions, 1/4 cup cilantro, 2 tbsp. chopped pickled ginger, chopped half a red jalapeño pod and 1 tbsp. sesame seeds.

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