Cucumber and Red Onion Salad with Rice Vinegar Dressing

This refreshing cucumber and red onion salad combines the crispness of fresh cucumbers with the sharpness of red onions, all dressed in a light rice vinegar dressing. The addition of sesame seeds and fresh herbs adds a creative touch while respecting traditional flavors. This dish is perfect as a side or starter and is both vegan and gluten-free.

Ingredients:

• 2 large cucumbers, thinly sliced
• 1 medium red onion, thinly sliced
• 1/4 cup rice vinegar
• 2 tablespoons olive oil
• 1 tablespoon honey or agave syrup (for vegan option)
• 1 teaspoon sesame oil
• Salt and pepper to taste
• 2 tablespoons sesame seeds, toasted
• 1/4 cup fresh cilantro or parsley, chopped

Instructions:

1. In a large bowl, combine the thinly sliced cucumbers and red onions.
2. In a separate bowl, whisk together the rice vinegar, olive oil, honey (or agave), sesame oil, salt, and pepper until well combined.
3. Pour the dressing over the cucumber and onion mixture, tossing gently to coat.
4. Allow the salad to marinate for at least 15 minutes in the refrigerator for the flavors to meld.
5. Before serving, sprinkle toasted sesame seeds and fresh herbs on top.
6. Serve chilled or at room temperature.