Asian Cucumber Salad
- Yield 1 1/2 cups
- Prep 10 mins
- Cook 0 mins
A five-ingredient salad, beautifully balanced.
This refreshing salad is great alongside spicy foods and smoked, grilled meats.
- 1 (about 9-inch) cucumber, peeled and thinly sliced
- 3 green onions, thinly sliced
- 1 1/2 tablespoons sugar
- 1/4 teaspoon coarse salt
- 3 tablespoons rice vinegar
- Combine cucumber and green onions in a medium bowl. Add sugar, salt and vinegar and mix gently with a large spoon. Cover and refrigerate overnight.
Recipe by Jean Kressy.