Asian Cucumber Salad

Ingredients

• 4 cups very thinly sliced seedless Persian cucumbers
• ¼ cup finely sliced red onion
• ¼ cup finely diced red pepper
• ¼ cup rice wine vinegar
• 1 tsp honey
• 1 tsp sesame seeds
• ½ tsp toasted sesame oil
• 1 tsp gochugaru
• ¼ tsp sea salt

Recipe

1. Slice and dice cucumber, red onion, and red pepper.
2. In a small bowl, whisk together rice wine vinegar, honey, sesame oil, gochugaru, and sea salt.
3. Add vegetables to the dressing and toss to combine.
4. Serve immediately or refrigerate 1–2 hours for deeper flavor.