Pickled Cucumber Salad

 

 

This recipe falls between between a side dish, a condiment, and a nutritious supper. It's enough to eat on its own, but it's also the kind of snappy, robust salad that goes well with grilled salmon, chicken (or even steak), or tucked into your favorite wrap or sandwich. You may try doubling (or tripling, depending on how many people you're cooking for) the recipe and you'll have a tasty and nutritious go-to in your fridge for those hectic nights when you'd normally grab for the phone and call your friendly pizza delivery guy. It will stay in the refrigerator for about five days.

 

YOU'LL NEED

1 large English cucumber, sliced into thin rounds

1 small red onion, very thinly sliced

1 Tbsp sesame oil

1⁄4 cup rice wine vinegar

1 Tbsp sugar

1 tsp salt

1 tsp red chili flakes

 

HOW TO DO IT

Toss all of the ingredients together in a mixing basin.

Allow at least 15 minutes before eating.

 

This will stay in the fridge for up to 5 days if kept covered.