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Colette & Cassi's Country Kitchen -> Salads -> Asian Cucumber Salad
Post Info TOPIC: Asian Cucumber Salad
Cassi


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Asian Cucumber Salad
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Asian Cucumber Salad


1 seedless (hothouse/English/burpless) cucumber
4 shallots (or 1 red onion)
1/2 cup (125 ml) rice wine vinegar 2 teaspoons soy sauce
1 teaspoon sesame oil
2 teaspoons evaporated cane juice (or light brown sugar)
a pinch of cayenne
salt and pepper to taste

Remove the ends of the cucumber and slice as thinly as possible.
Cut off both ends of the shallots (or onion), peel and slice lengthwise
as thinly as possible. If any of the shallot slices are attached at the root
end, pull them apart.  Toss cucumber and shallot slices in a large bowl.
Whisk together remaining ingredients and pour over vegetables. 
Serve immediately.

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