Sesame Cucumber Salad
Ingredients
The salad
-
1
each
English cucumber, thinly sliced
-
⅓
cup
red onion, thinly sliced
-
2
tablespoons
rice vinegar
-
½
tablespoon
honey or agave nectar
-
½
teaspoon
sea salt
-
¼
teaspoon
toasted sesame oil
-
1
tablespoon
chopped dill
-
1
tablespoon
fresh mint leaves
-
optional
pickled mustard seeds
-
optional
extra-virgin olive oil, for drizzling
Pickled mustard seeds (optional)
-
½
cup
apple cider vinegar
-
½
cup
water
-
3
tablespoons
cane sugar
-
½
teaspoon
sea salt
-
⅓
cup
yellow mustard seeds
Instructions
- Prepare the pickled mustard seeds if using by simmering vinegar, water, sugar, and salt in a pot, then adding mustard seeds and cooking until plump.
- In a large bowl, combine the sliced cucumber, red onion, honey, rice vinegar, sesame oil, salt, and dill. Toss to coat.
- Chill the mixture in the fridge for 10 minutes.
- Transfer the salad to a serving dish, leaving excess liquid behind.
- Top with fresh mint and pickled mustard seeds if using, and drizzle with olive oil if desired.
- Season to taste with salt and pepper before serving.
Nutrition Facts (estimated)
Servings
4
Calories
150
Total fat
7g
Total carbohydrates
20g
Total protein
2g
Sodium
250mg
Cholesterol
0mg
You might also like