Asian-Inspired Cucumber Salad

Ingredients

Asian-Inspired Cucumber Salad

Ingredients:

•2 large cucumbers (English or Persian work best)

•1 teaspoon salt

•1½ tablespoons rice vinegar

•1 teaspoon soy sauce (or tamari for gluten-free)

•1 teaspoon sesame oil

•1–2 teaspoons sugar (to balance the tang)

•1 clove garlic, finely minced

•½ teaspoon chili flakes or a few drops of sriracha (optional)

•1 teaspoon toasted sesame seeds

•Optional: thinly sliced scallions or fresh cilantro for garnish

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Directions

Instructions:

1.Slice cucumbers:

Thinly slice cucumbers into rounds or half-moons. (For extra crunch, you can smash them lightly with the side of a knife before slicing — this is called a smashed cucumber salad.)

2.Salt and drain:

Toss sliced cucumbers with salt in a colander. Let sit for 10–15 minutes to draw out excess water, then pat dry with paper towels.

3.Make the dressing:

In a bowl, whisk together rice vinegar, soy sauce, sesame oil, sugar, garlic, and chili flakes.

4.Combine:

Toss cucumbers in the dressing. Sprinkle with sesame seeds and garnish with scallions or cilantro.

5.Chill (optional):

Refrigerate for 15–30 minutes to let the flavors develop. Serve cold.

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🥢 Tips:

•Add thin slices of red onion, radish, or carrot for color and crunch.

•For extra tang, add a splash of lime juice.

•Double the recipe — it keeps well in the fridge for 2–3 days.