Asian cucumber salad

September 10, 2013
0 Ratings
  • Serves 6
Author Notes

This salad came about because I had a friend who loved cucumbers marinated in a toasted sesame oil dressing enough to want it several times a week and I preferred a few more flavors combined with the cucumbers and sesame oil.
It is the sesame oil that gives such a strong flavor to this dressing/salad. It will be the reason many love it but if it's too strong for you then cut the sesame oil back to a few drops and replace most of the Tablespoon with a good salad oil.
This salad makes a nice alternative to the many different cabbage salads/slaws especially when combined with left over rotisserie chicken, shrimp, or fish and stuffed in a taco or lettuce wrap.
Homemade chili oil is much better than store bought and takes moments to make. —David

What You'll Need
  • 6 cups cucumber, peeled, seeded, cut into 1/2 " pieces
  • 2 cups radishes, cut in half and sliced
  • 2 cups sweet summer corn (off the cob)
  • 1 cup red bell pepper, diced
  • 1/2 cup shallots, cut in half and sliced
  • 1 tablespoon Sesame Oil
  • 1 tablespoon Chili Oil
  • 1 tablespoon Sherry Vinegar
  • 2 teaspoons Szechuan pepper, coarsely ground
  • 2 teaspoons sugar
  • 1/3 cup soy sauce
  • 1 teaspoon toasted sesame seeds
  • 1/2 bunch cilantro leaves
  1. Combine vegetables. Combine dressing ingredients. Combine everything and sprinkle sesame seeds and cilantro
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