Asian Cucumber Salad

 

I saw this simple cucumber salad with Asian flavors and decided to make it – it’s got vegetables I enjoy, and the Little Prince likes cucumbers as long as they’re peeled, so I thought of it as a gateway salad. It wasn’t very popular with the kids, but I loved it! The original post suggests adding (or substituting) red cabbage, green onions, orange or yellow bell peppers, broccoli, or sugar snap peas would be great too! 

I halved the dressing and still thought it was too much; the amounts below are mine, but feel free to reduce them a bit. I served this salad with the everyday pork meatballs from the Keepers cookbook. 

For the salad 

2 cucumbers, peeled and thinly sliced 

1 red bell pepper, cut into small pieces 

1 carrot, shredded 

1 cup shelled edamame 

toasted sesame seeds, for garnish 

For the dressing (see note above) 

6 Tbsp. rice vinegar 

2 Tbsp. water 

1 Tbsp. sugar 

½ tsp. kosher salt 

1 Tbsp. fresh chopped cilantro 

In a large bowl, mix together all the pre-cut vegetables and edamame. 

In a small bowl (I use a jar), mix together all the dressing ingredients, then pour over the vegetables and toss to coat. 

Refrigerate for at least an hour and toss again before serving. Garnish with toasted sesame seeds.