If you mixed salad Shirazi with an Asian-style quick-pickled cucumber salad, this is what you would get. It's sweet, tangy, crunchy, and fresh all at the same time. My secret is the irresistible dressing of honey, rice wine vinegar, and sesame oil.
5persian cucumberssliced on a mandolin or finely diced
1red bell peppersliced on a mandolin or finely diced
¼cupred onionor shallot, sliced on a mandolin or finely diced
1tablespoontoasted sesame seeds
pinchsea salt
¼cuprice wine vinegar
½teaspoontoasted sesame seed oiloptional
1teaspoonhoney
1-2teaspoonsumac
Instructions
Mix together the 1 teaspoon of honey, ¼ cup of rice wine vinegar, and ½ teaspoon of (optional) sesame oil in a bowl.
Mix the rest of the ingredients into the bowl.
Season with salt to taste and the sumac. Enjoy!
Notes
For the cucumber, onion, and bell pepper, you can either finely dice them or slice them thinly on a mandoline. Interestingly, the two taste more different than you'd think. Try them both to figure out which you prefer. For me, it depends on my mood.