Indonesian Cucumber Salad

I was looking for a light and tasty salad to go with the pork tenderloin I was making for dinner when I came across several different variations for an Indonesian cucumber salad. I decided to make my own version using cucumber, red onion, and cilantro. I used seasoned rice vinegar with a touch of sugar, crushed red pepper flakes, and sea salt & freshly cracked black pepper to season the cucumbers. ┬áThis recipe couldn’t have been easier to make and it tasted great! I loved how light and refreshing it was and so did the rest of my family, especially my daughter, who absolutely loved it.

Combine the sliced cucumber, red onion, and cilantro in a dish. Add the rice vinegar, sugar, crushed red pepper flakes, and sea salt and freshly cracked black pepper, to taste. Gently mix until well combined. Cover and place into the refrigerator for at least 30 minutes prior to serving. Enjoy.

Side Note: If you keep it in the refrigerator longer, make sure to stir it every once in awhile so the cucumbers are evenly coated with the vinegar.

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Indonesian Cucumber Salad

Yield: 4

Prep Time: 5 min.

Ingredients:

1 cucumber, peeled & sliced
1 tbsp red onion, diced
1 tbsp fresh cilantro, chopped
3 tbsp seasoned rice vinegar
1/2 tsp sugar
Pinch of crushed red pepper flakes
Sea salt and freshly cracked pepper, to taste

Directions:

Combine the sliced cucumber, red onion, and cilantro in a dish. Add the rice vinegar, sugar, crushed red pepper flakes, and sea salt and freshly cracked black pepper, to taste. Gently mix until well combined. Cover and place into the refrigerator for at least 30 minutes prior to serving. Enjoy.

Side Note: If you keep it in the refrigerator longer, make sure to stir it every once in awhile so the cucumbers are evenly coated with the vinegar.

Recipe and photos by For the Love of Cooking.net