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Asian Cucumber Salad


  • 4 cups of very thinly sliced seedless cucumbers (I used mini cucumbers)
  • ¼ cup finely sliced red onion
  • ¼ cup fined diced red pepper
  • ¼ cup rice wine vinegar
  • 1 tsp. honey
  • 1 tsp. sesame seeds
  • ½ tsp. toasted sesame oil
  • ¼ tsp. red pepper flakes
  • ½ tsp. sea salt


  1. Add VERY thinly sliced cucumber, sliced red onion, diced red pepper, and sesame seeds to a medium size bowl. Set aside.
  2. In a small bowl mix together rice wine vinegar, honey, toasted sesame oil, red pepper flakes and sea salt.
  3. Serve immediately or cover and let sit in the refrigerator for an hour or two to let all the flavours meld.