Asian Cucumber Salad with Cilantro and Vidalia Onions

(from kylerhea’s recipe box)

Source: Kalyns Kitchen

Serves 6 people

Categories: Asian, Cilantro, Cucumbers, January2012, SBF, Salads


  • 4 cucumbers, peeled in stripes, cut in half lengthwise, then into thick slices
  • 1 large Vidalia onion or other sweet onion, peeled and cut into 1/4 inch thick slivers of onion
  • 1 bunch cilantro washed and chopped just before using
  • 1 cup rice vinegar (don't use seasoned vinegar which contains sugar)
  • 3 T Splenda, Stevia In the Raw Granular Sweetener, or sugar (Use Splenda or Stevia for South Beach Diet)
  • 2 tsp. Asian sesame oil
  • 2 tsp. garlic puree (also called ground garlic)
  • pinch hot pepper flakes (optional)
  • coarse ground black pepper to taste


  1. Peel cucumbers in stripes if using garden cucumbers or peel completely if using store-bought cucumbers. Cut cucumber in half lengthwise, and scrape out seeds if they’re large, then cut up cucumbers into half slices. Peel onion, cut in half both ways, then cut onion into small slivers of onion. Place cucumbers and onions in Ziploc bag or plastic bowl with snap-on lid.

  2. Combine rice vinegar, Splenda or sugar, sesame oil, garlic, and hot pepper flakes (if using) and pour over cucumbers. Let marinate in refrigerator 2-3 hours. (You can leave it longer, but I prefer this when the cucumbers are still slightly crisp.)

  3. Just before serving, wash, dry, and chop cilantro. (Don’t be afraid to use some of the stem; it is considered a delicacy in parts of Asia.) Drain cucumbers and onions and combine with chopped cilantro, season with fresh ground pepper and serve.

  4. This will keep in the refrigerator a day or two, but the vegetables won’t be crisp. Of course this is best made with fresh-from-the-garden cucumbers, but if you only have from-the-store cucumbers, it’s still pretty good!

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