Cucumber Salad is easy, quick and versatile.
I ate it warm with instant ramen noodles. But I see myself eating it with grilled fish, shellfish... or on its own as a cold, crisp salad.
See what I'm saying about versatility?
Cucumber Salad
Text and Photo by Jac Kyles Baker
Serves 1 as a main course salad or 2 side dish servings
Ingredients
1 large cucumber, peeled cut in half and sliced crosswise*
1 scallion, thinly sliced
1/2 small onion, thinly sliced
2 TB soy sauce
1/2 tsp red pepper flakes
1/2 TB sesame oil or vegetable oil
1/2 TB sugar
1/2 TB sesame seeds or everything bagel seasoning
Preparation
In a small bowl, whisk together soy sauce, oil and sugar until sugar is dissolved.
In a large bowl, gently toss together cucumber, scallion and onion.
Add the dressing. Stir to coat ingredients.
Add red pepper flakes and sesame seeds/everything bagel seasoning.
Best serve cold or at room temperature. Store in the refrigerator.
Cook's Note:
* You can substitute an English cucumber. It doesn't need peeling.