Today’s salad is so easy to make and so tasty that you’ll want to make and eat it at least once a week, if not more.
When I post a recipe, I make it, then try it on my husband before going ahead and blogging it. He’s my tester. I should also mention that is a huge lover of all Asian flavours. For this particular recipe, I took an old recipe we had for marinated cucumbers and put an Asian spin on it to see how this would suit him.
Here’s how the taste test for this particular recipe went down:
Me: You want to try a slice of this cucumber? See if you like it?
He tries it. Looks at me. I smile.
Me: You want another slice?
Him: No, that’s OK. I’m just going to go get a bowl.
Ten minutes elapse. I’m still standing in the kitchen. He comes back out to the kitchen.
Him: I could seriously eat a whole big bowl of those cucumbers.
This asian marinated cucumber recipe comes together quickly and is really easy to make. The cucumbers absorb lots of flavour and stay nice and crispy.
[Recipe] Asian Marinated Cucumber Salad
Makes about 6 cups
3/4 cup rice vinegar
3/4 cup water
1/2 cup sugar
2 tsp sesame oil
pinch of red pepper flakes (optional)
2 medium English cucumbers
Prepare the marinade by combining all ingredients in a large bowl and whisking well. Set aside.
Score the outside of the cucumbers with a fork by dragging the tines of the fork down the length of the cucumbers.
Slice the cucumbers thinly, about 1/8th to 1/4 inch thick.
Put the cucumbers in the marinade. Allow the cucumbers to marinate for at least 4 hours, but up to 24 hours before serving.