Forget those sad, semi-wilted leafy greens, we’ve got a way better salad for you today. Asian cucumber salad. Packed with fresh summer veggies and tons of flavor, this salad is ridiculously easy to throw together and so, so much more interesting and tasty than your typical, thrown-together salad mix. Plus, you don’t have to worry about preparing this and having to eat it immediately – this salad only gets better with time, so feel free to throw it together and then leave it in the fridge, giving it time for all the flavors to really blend together.
INGREDIENTS
4 cups cucumbers, thinly sliced
1/2 red bell pepper, finely chopped
1/4 cup rice wine vinegar
3 tablespoons red onion, finely sliced
1 teaspoon honey
1/2 teaspoon sea salt
1/4 teaspoon red pepper flakes
Sesame seeds, to taste
PREPARATION
Whisk together rice wine vinegar, honey, sea salt and red pepper flakes in a small bowl and set aside.
In a separate bowl, combine thinly sliced cucumber, red onion and red pepper, then stir in rice wine vinegar dressing and gently toss to combine.
Add desired amount of sesame seeds and mix together again, then refrigerate salad for at least 30 minutes, or overnight, before serving.
Recipe adapted from Joyful Healthy Eats