Asian Cucumber Salad

Kitchen Tested
  • Yield 1 1/2 cups
  • Prep 10 mins
  • Cook 0 mins

A five-ingredient salad, beautifully balanced.

Mark Boughton Photography / styling by Teresa Blackburn

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


  1. 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.



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