Asian Cucumber Salad

Ready for the month-long heat wave otherwise known as July? Cool down with this marinated cucumber salad. Unlike lettuce-based salads, cucumbers are the perfect base for make-ahead salads since they continue to marinate without the risk of getting soggy. For optimal flavor, prepare this salad a day in advance so that the flavor fully builds.

Ingredients:

  • 2 large seedless cucumbers, halved lengthwise and thinly sliced
  • ½ medium Vidalia onion, very thinly sliced
  • ⅔ cup rice wine vinegar
  • 1 tbsp. toasted sesame oil
  • 1 tbsp. raw honey
  • 2 tbsp. black sesame seeds
  • ¼ cup dill, minced
  • 1 tsp. salt
  • ½ tsp. crushed red pepper or 1 bird’s eye chili, minced

Directions:

  1. Add cucumber and onion together in a medium-sized mixing bowl.
  2. In a small bowl, whisk together all other ingredients. Add dressing to the cucumbers and onions, and combine to coat vegetables evenly.
  3. Refrigerate for at least one hour, but for optimal marinating, overnight. Toss before serving and top with additional sesame seeds for garnish, if desired.