Oriental Cucumber Salad

  • Prep Time: 2 hrs
  • Total Time: 2 hrs
  • Servings: 6
  • About This Recipe

    “A nice refreshing accompaniment to sates, dim sum, mu shu wrappers, and bulgoki.”


  • 1teaspoonsesame oil
  • 2tablespoonsagave nectar( or honey)
  • 2tablespoonssoy sauce
  • 2tablespoonsrice vinegar( wine vinegar o.k.)
  • 1/4 teaspoonred pepper flakes
  • 2green onions, chopped into 1 &quot,lengths
  • 2cucumbers, peeled,seeded,and chopped
  • Directions

  • Blend together sesame oil, honey, soy sauce, vinegar, and pepper flakes.
  • Stir cucumbers and onions into the mixture, and pour all into a ziploc bag, removing excess air, so salad marinates well.
  • Marinate salad several hours or overnight.
  • Reviews

  • “I just don’t understand how the amount written is enough for 6 people. I multiply by 4.”

  • ” This is a “saver” and goes into my Company’s coming cookbook. The cucumber stays crunchy and what a great flavor.I served it with Sushi. The whole bowl disappeared. Thanks Sue for another great recipe”

  • “A very tasty accompaniment to Grilled Chicken Satay! Also great as a delicious alternativeto the usual mixed greens salad we serve most often.I rated this recipe four stars instead of five, because I found the serving size a bit paltryfor my heartier appettite.”

  • “This is a very tasty and cooling sidedish served with Tandoori Chicken and Spicy Indian Dahl(recipe #63075). I used buckwheat honey instead of regular and one very large English cucumber and four radishes – all peeled and sliced thin – instead of the two called for in the recipe. I will certainly make this again. Many thanks, Sue L.”

  • “Don’t skimp on the marinating time. It tastes even better the next day.”