3cupscucumberEnglish and Persian cucumbers have few seeds and are ideal. Regular cucumbers will work; about 2 medium-sized cucumbers
1cupred onionabout ½ small onion
¼cupseasoned rice vinegarexcess is poured off
1teaspoonsesame seeds
Instructions
Spiralize or thinly slice cucumbers. Set them aside to drain in a colander and/or blot dry with a towel. If using a waxy cucumber with tough skin, discard the seeds and most of the skin. You can peel the cucumber first. However, I find it easier to pick out the long strands when I'm done.
Thinly slice red onion. I used a thin setting on a mandolin to achieve a similar look and feel to the cucumber noodles.
Toss sliced cucumbers and red onion in a large bowl with seasoned rice vinegar. Serve immediately or allow the vegetables to marinate for up to two hours,
Drain off excess liquid before serving and sprinkle with sesame seeds.
Notes
See step-by-step pictures, serving ideas, and more tips above.Top Tip: Allow the cucumbers and onion to marinate for at least 20 minutes and up to two hours. The flavors will meld together, and the vegetables will slightly pickle while still maintaining a crisp texture. If possible, spread the salad out in a shallow bowl. Pour off excess vinegar before serving.Yield:The salad settles as it sits so the yield will vary from 3-4 cups.Variations:If you have tomatoes or hearts of palm on hand, add them to the salad! Add more rice vinegar to cover all the ingredients and drain off the excess before serving!Storage:Store leftover cucumber onion salad in an airtight container for 1-2 days in the refrigerator. The salad will get soggy the longer it sits. Drain off excess liquid before serving.