Asian Marinated Cucumber Salad


6 people


  • 1 large cucumber, very thinly sliced
  • 1/4 of a sweet onion, very thinly sliced
  • 1/3 cup rice vinegar
  • 1 tbsp toasted sesame seeds
  • 1 tbsp dill, minced
  • 3/4 tsp salt
  • 3/4 tsp sugar
  • 1/4 tsp crushed red pepper flakes



Slice the cucumbers as thinly as possible

Throw your tablespoon of sesame seeds into a small dry frying pan. Set over medium heat and stir occasionally until the seeds just begin to brown.

Gently toss together all of the ingredients until everything is evenly coated. Put in a container with a tight fitting lid and refrigerate for at least an hour before serving.

Marinated salads like this always improve with time, so feel free to make this ahead of time. Refrigerate for up to 5 days. Gently toss again before serving