Crispy Asian Cucumber Salad


4 cups cucumbers, thinly sliced
1/2 red bell pepper, finely chopped
1/4 cup rice wine vinegar
3 tablespoons red onion, finely sliced
1 teaspoon honey
1/2 teaspoon sea salt
1/4 teaspoon red pepper flakes
sesame seeds, to taste


Whisk together rice wine vinegar, honey, sea salt and red pepper flakes in a small bowl and set aside.
In a separate bowl, combine thinly sliced cucumber, red onion and red pepper, then stir in rice wine vinegar dressing and gently toss to combine.
Add desired amount of sesame seeds and mix together again, then refrigerate salad for at least 30 minutes, or overnight, before serving.