# Asian Cucumber Salad

> A simple, refreshing Asian-inspired cucumber salad with rice wine vinegar, sesame oil, and kosher salt. Quick to prepare and perfect alongside Asian dishes.

**Prep time:** 20 minutes
**Total time:** 20 minutes
**Servings:** 4
**Level:** Easy
**Storage:** Refrigerates 2 days

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## Ingredients

- 2 oz light rum
- 2 oz dark rum
- 2 oz passion fruit
- 1 oz orange juice
- 1/2 lime
- 1 tsp sugar
- 1 tsp grenadine
- 1 tbsp sliced Persian cucumbers
- 2 sliced scallions
- 1/4 cup thinly sliced red onions
- 3 tbsp rice wine vinegar
- 1 tbsp sesame oil
- 1 1/4 tsp kosher salt

### Directions

- Mix 3 tablespoons rice wine vinegar, 1 tablespoon sesame oil, 1 1/4 teaspoon kosher, salt in a medium bowl. Toss with 1 pound sliced Persian cucumbers, 2 sliced scallions, 1/4 cup thinly sliced red onions. 1/4 cup

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## Shopping List

### 🥬 Produce
- [ ] 1 lb Persian cucumbers (or English cucumbers)
- [ ] 2 scallions
- [ ] 1/4 cup red onions

### 🧂 Pantry
- [ ] Rice wine vinegar (need 3 tbsp)
- [ ] Sesame oil (need 1 tbsp)
- [ ] Kosher salt (need 1 1/4 tsp)

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## Instructions

1. **Prepare vegetables.** Thinly slice cucumbers, scallions, and red onions.

2. **Make dressing.** In a medium bowl, mix together rice wine vinegar, sesame oil, and kosher salt.

3. **Combine and toss.** Add sliced cucumbers, scallions, and red onions to the dressing. Toss well to coat.

4. **Serve.** Serve immediately or refrigerate until ready to serve.

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## Serving Ideas

- Alongside sushi or sashimi
- With teriyaki chicken or beef
- As part of an Asian-inspired meal
- With stir-fries
- At potlucks and picnics

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## Notes

- Persian cucumbers are smaller and have thinner skins than regular cucumbers
- Can substitute English cucumbers if Persian are unavailable
- Best served fresh but can be made a few hours ahead
- The longer it sits, the more the cucumbers will release water
- From Food Network Kitchen