Fusion Foodie Friday -
Asian Cucumber Salad (servings 6-8)
Add VERY thinly sliced cucumber, sliced red onion, diced red pepper, and sesame seeds to a medium size bowl. Set aside.
In a small bowl mix together rice wine vinegar, honey, toasted sesame oil, red pepper flakes, and sea salt.
Serve immediately or cover and let sit in the refrigerator for an hour or two to let all the flavors meld.