Sesame Cucumber Salad


In my previous post, I shared an Asian pork taco that I dressed up two different ways. One of my new favorite toppings for any Asian inspired dish is this sesame cucumber salad. I always say that every ethnicity has their own version of a salsa or fresh veggie topping. Pico de gallo for the Hispanic, bruschetta for the Italians, and tabbouleh for the Middle Eastern. Cucumber is big in a lot of Asian dishes so I wanted to incorporate it in a light and fresh topping to break the heaviness of most Asian food.


All this is is assembly. All of the ingredients should be fresh. NO CANS OR FROZEN FOOD FOR THE LOVE OF THE FOOD GODS.  This is not only  a topping. If you make a big batch it is a meal all by itself but I need substance in my life so it just won’t cut it as a meal for me.



What You Need…

  • 3 cups of THINLY sliced mini cucumbers (i used 2)
  • 1/2 teaspoon of sesame oil
  • 1 tbsp of rice vinegar
  • 1 teaspoon of sesame seeds (black or white)
  • 1/3 cup of finely sliced red onion
  • 1/3 cup of finely diced orange or yellow pepper
  • 1 tbsp of honey
  • salt and pepper to taste




In a medium bowl, mix together all of the ingredients and let cool in the fridge for 30 minutes before serving to get the veggies extra crisp.



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