Ingredients
Units
Scale
- 4 to 5 Persian cucumbers, sliced thinly
- 3 large radishes, sliced thinly
- 3 baby red bell peppers, seeded and sliced thinly
- 3 baby yellow bell peppers, seeded and sliced thinly
- 3 green onions, green and white parts, sliced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup shelled edamame
- 1 tablespoon black sesame seeds
- Fresh cilantro for garnishing
For the vinaigrette:
- 2 tablespoons rice wine vinegar
- 1/2 teaspoon Japanese yuzu juice
- 1/2 lemon freshly squeezed
- 1 teaspoon grated ginger
- 1/4 teaspoon salt
- 1 tablespoon sesame oil
- 1 teaspoon sugar
- 1/4 teaspoon red pepper flakes
Instructions
- In a large mixing bowl, combine the cucumbers, radishes, bell peppers, green onions, cilantro, edamame, cilantro and sesame seeds.
Make the vinaigrette:
- In a small bowl, whisk together the rice wine vinegar, yuzu juice, lemon juice, ginger, salt, sesame oil, sugar, and red pepper flakes until well combined.
- Pour vinaigrette over the veggies and toss thoroughly. Refrigerate for at least 30 minutes before serving. Garnish with fresh cilantro.
Notes
- I used a mandolin for the cucumbers and radishes to get them evenly sliced.
- If you can't find yuzu juice, you can substitute it for freshly squeezed lemon juice.
- Put this Asian Cucumber Salad in the fridge for about 30 minutes before serving so it soaks up the flavors from the vinaigrette.
- Prep Time: 15 mins
- Category: Salad
- Method: No Cook
- Cuisine: Asian Fusion
Nutrition
- Serving Size:
- Calories: 102
- Sugar: 7.2 g
- Sodium: 107.2 mg
- Fat: 3.7 g
- Carbohydrates: 16.6 g
- Protein: 2.6 g
- Cholesterol: 0 mg