Ingredients
Method
Instructions
- Wash and dry all produce thoroughly. Slice the cucumbers into 1/8-inch thick rounds and place them in a large mixing bowl.
- Remove the stems and seeds from the mini sweet peppers, then slice them into thin rings. Add the peppers and the shaved red onion to the bowl with the cucumbers.
- In a small glass jar or bowl, whisk together the rice vinegar, honey, toasted sesame oil, grated ginger, minced garlic, sea salt, and red pepper flakes until the honey is fully dissolved.
- Pour the dressing over the vegetables and toss gently with tongs or large spoons to ensure everything is evenly coated.
- Fold in the chopped cilantro and sprinkle with the toasted sesame seeds.
- For best flavor, let the salad marinate in the refrigerator for at least 10-15 minutes before serving. Toss once more just before plating to redistribute the juices.
Notes
To keep the cucumbers extra crunchy, you can lightly salt the slices beforehand, let them sit for 10 minutes, and pat dry before mixing with the other ingredients. This removes excess moisture and prevents the salad from becoming watery.
