Quick-Pickled Cucumber Slaw

Quick-Pickled Cucumber Slaw

Crisp cucumbers and carrots tossed in a tangy vinegar brine, ready in under an hour.

Total 45 min Makes 4 servings Calories 68/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher

Allergens

Sesame

This slaw combines thinly sliced cucumbers and carrots with a bright rice vinegar brine for a crunchy, tangy side dish. A short rest in the refrigerator lets the vegetables soften slightly while staying crisp, making it a refreshing match for grilled meats, sandwiches, or rice bowls.

Ingredients

  • 2 English cucumbers, thinly sliced
  • 1 carrot, julienned
  • 1/4 red onion, thinly sliced
  • 1/2 cup rice vinegar
  • 2 tablespoons granulated sugar
  • 1 teaspoon kosher salt
  • 1/2 teaspoon crushed red pepper flakes
  • 1 tablespoon toasted sesame seeds
  • 1 tablespoon fresh cilantro, chopped

Method

  1. Thinly slice the cucumbers, carrot, and red onion, and place them in a large bowl.

  2. In a small bowl, whisk together the rice vinegar, sugar, salt, and red pepper flakes until the sugar dissolves.

  3. Pour the vinegar mixture over the vegetables and toss to coat evenly.

  4. Cover and refrigerate the slaw for 30 minutes to let the flavors meld and the vegetables slightly soften.

  5. Toss the slaw again, then sprinkle with toasted sesame seeds and chopped cilantro before serving.

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★ 3.5 (1)

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    Quick-Pickled Cucumber Slaw

    This slaw combines thinly sliced cucumbers and carrots with a bright rice vinegar brine for a crunchy, tangy side dish. A short rest in the refrigerator lets the vegetables soften slightly while staying crisp, making it a refreshing match for grilled meats, sandwiches, or rice bowls.

    45 min 4 servings 68 cal

    Ingredients

    • 2 English cucumbers, thinly sliced
    • 1 carrot, julienned
    • 1/4 red onion, thinly sliced
    • 1/2 cup rice vinegar
    • 2 tablespoons granulated sugar
    • 1 teaspoon kosher salt
    • 1/2 teaspoon crushed red pepper flakes
    • 1 tablespoon toasted sesame seeds
    • 1 tablespoon fresh cilantro, chopped

    Method

    1. 1

      Thinly slice the cucumbers, carrot, and red onion, and place them in a large bowl.

    2. 2

      In a small bowl, whisk together the rice vinegar, sugar, salt, and red pepper flakes until the sugar dissolves.

    3. 3

      Pour the vinegar mixture over the vegetables and toss to coat evenly.

    4. 4

      Cover and refrigerate the slaw for 30 minutes to let the flavors meld and the vegetables slightly soften.

    5. 5

      Toss the slaw again, then sprinkle with toasted sesame seeds and chopped cilantro before serving.