Asian Cucumber Salad

Photo from The
Food Charlatan

Cucumbers are one of my favorite things to throw out. Honestly, I can never use up all the cucumbers and they end up going bad. So this week, I decided to try to use them all up. 

I love cucumber salads. And this one exceptionally good. The dill really added some freshness to this salad. Though, next time I'd use fresh dill. 

Asian Cucumber Salad

The Food Charlatan

Serves 4

• 1 large Cucumber, seedless English variety, very thinly sliced
• ¼ sweet onion, very thinly sliced
• 1/3 cup rice vinegar
• 1 tablespoon sesame seeds, toasted
• 1 tablespoon dill , minced & fresh dill or ½ teaspoon dried dill weed
• ¾ teaspoon salt
• ¾ teaspoon sugar
• ¼ teaspoon red pepper flakes, crushed

Slice the cucumbers as thinly as you can without slicing your hand. Or go buy a mandolin.

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. You don’t want to overdo it.

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.