Carolina Kitchen: Pickled Asian cucumber salad

Carolina Kitchen: Pickled Asian cucumber salad (Photo credit: WLOS)

by Corner Kitchen, Chef Josh Weeks


  • 4 European Cucumbers (cut into half moon shapes)
  • 1 Red Pepper (julienned)
  • 1/2 Red Onion (julienned)
  • 4 Carrots (julienned)
  • 1bch Cilantro (chopped)
  • 1/4c Sesame Oil
  • 2 Cups Rice Wine Vinegar
  • 2 Cups Sugar
  • to taste Salt and Pepper


  1. Split the cucumbers lengthwise.
  2. Scoop out the centers and seeds with the end of a spoon.
  3. Slice the cucumbers into half moon shapes using the blade of a mandolin for consistency if available.
  4. Julienne the red peppers being sure to discard all seeds, stems and inner flesh.
  5. Julienne the red onion into thin half moon shapes.
  6. Julienne the carrots using a mandolin if available for consistent cuts.
  7. Chop the cilantro.
  8. Place all ingredients in a mixing bowl, add liquids and seasoning and mix well.
  9. Adjust seasoning to taste.
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