Description
This Quick Pickled Cucumber Salad boast big, bold flavors with just a handful of ingredients and a few minutes of prep. The tangy, shallot laced rice vinegar dressing adds zip to thinly sliced cucumbers topped with crunchy black sesame seeds.
Ingredients
Units
- 2 cups english or mini cucumbers (- thinly sliced)
- 1 small shallot (- thinly sliced)
- 1/4 cup rice vinegar
- 1/4 cup filtered water
- 1 teaspoon granulated sugar
- 1/2 teaspoon fine sea salt
- 1-2 teaspoon black sesame seeds
Instructions
- Place thinly sliced cucumbers in a bowl.
- Combine rice vinegar, water, sugar, salt and thinly sliced shallots. Stir together then pour over the cucumbers.
- Allow to sit at room temperature for at least 15 minutes or chill in the fridge for at least an hour, until ready to serve.
- Sprinkle with black sesame seeds just before serving.
Notes
This Quick Pickled Cucumber Salad may be stored in the refrigerator for up to 4-5 days, however the cucumbers will lose their crispness over time.
You can add or substitute carrots, radish, jicama, etc.
Adding red pepper flakes to the dressing will spice things up.
- Prep Time: 10 minutes