Cucumber Asian salad

This is a really good salad even my kids all ate it!!

Serves 4 to 6

This salad is best served within one hour of being dressed.


  • 4 cucumbers, peeled, halved lengthwise, seeded, and sliced very thin (not English they are not as crunchy)
  • 1/3 cup white wine vinegar
  • 1 tablespoon lime juice
  • 2 teaspoons grated fresh ginger
  • 2 teaspoons toasted sesame oil
  • 2 teaspoons sugar (I have not tried any substitutes let me know if you do and works well)
  • 1 teaspoon salt
  • 1 minced toasted garlic 
  •  2 toasted and crumbled sheet of nori (this is seaweed)
  • 3 tablespoons toasted sesame seeds


  1. 1. Evenly spread cucumber slices on paper towel–lined baking sheet. Refrigerate while preparing dressing.
  2. 2. Bring vinegar to simmer in saucepan over medium-low heat; cook until reduced to 2 tablespoons, 4 to 6 minutes. Transfer vinegar to bowl and set aside to cool to room temperature, about 10 minutes. Whisk in lime juice, ginger, oil, sugar, and salt.
  3. 3. When ready to serve, add cucumbers, scallions, and nori to dressing and toss to combine. Let stand for 5 minutes; re-toss, sprinkle with sesame seeds, and serve.

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