Crunchy 10-Minute Summer Side Dish
This vibrant, shatteringly crisp salad comes together in just ten minutes, proving that a healthy side dish doesn't have to be boring. A clever ice water bath and a simple emulsified vinaigrette transform humble vegetables into a textural masterpiece that will become the unsung hero of every summer meal.
Equipment
- Sharp knife or mandoline slicer
- Large bowl
- Colander
- Small bowl
- Whisk
- Clean kitchen towel or paper towels
- Measuring spoons
- Measuring cups
Ingredients
- 1 large English cucumber
- 1 medium red bell pepper
- ½ small red onion
- ¼ cup rice vinegar
- 2 tablespoons toasted sesame oil
- 1 tablespoon soy sauce or tamari
- 1 teaspoon granulated sugar
- ½ teaspoon salt
- ¼ cup fresh cilantro or mint, chopped
- 2 tablespoons toasted sesame seeds
Instructions
- Using a sharp knife or mandoline, slice the cucumber, bell pepper, and red onion into very thin, uniform pieces. Place all sliced vegetables in a large bowl.
- Sprinkle the vegetables with 1/2 teaspoon of salt and 1 teaspoon of sugar. Toss gently with your hands to coat. Let them sit for exactly 5 minutes.
- Pour the salted vegetables into a colander and rinse them briefly with cold water to remove excess salt. Immediately transfer them to a bowl filled with ice water. Let them sit for 3-4 minutes.
- Drain the vegetables from the ice water and spread them out on a clean kitchen towel or several layers of paper towels. Pat them very dry.
- In a small bowl, whisk together the rice vinegar, toasted sesame oil, and soy sauce until emulsified.
- Place the completely dry vegetables in a clean bowl. Pour the dressing over the top and toss to coat evenly.
- Sprinkle the chopped cilantro or mint and toasted sesame seeds over the top. Toss once more very gently. Serve immediately for maximum crunch.
Notes
For the best texture, do not skip the ice water bath or the thorough drying step. This salad is best enjoyed immediately; if left to sit for hours, the vegetables will release water and lose their crunch. For a spicy kick, add 1/2 a thinly sliced red chili or 1 teaspoon of sambal oelek to the dressing. For a nutty variation, replace sesame seeds with 1/4 cup crushed salted peanuts or cashews. Leftovers can be stored in an airtight container in the refrigerator for up to one day, but the vegetables will soften.