Asian Cucumber Salad (Print Version)
Snappy cucumbers, toasted sesame, and ginger team up with cilantro for a cool, zingy citrus-kissed side.
# Ingredients:
→ Salad Base
01 -
Slice 2 big cucumbers into thin rounds
→ Dressing
02 -
1 teaspoon ginger, grated fresh
03 -
15 ml runny honey
04 -
15 ml Kikkoman soy sauce
05 -
0.25 teaspoon crushed red pepper flakes
06 -
60 ml rice wine vinegar
07 -
2 garlic cloves, finely chopped
08 -
15 ml toasted sesame oil
→ Garnish
09 -
15 g chopped cilantro leaves
10 -
2 stalks green onion, thinly chopped
11 -
2 tablespoons sesame seeds, toasted
# Instructions:
01 -
Top the salad by scattering on sesame seeds, cilantro, and green onions right before you eat.
02 -
Let the slices hang out in the dressing for at least 10 minutes so all the flavor sinks in.
03 -
Throw the sliced cucumbers into the bowl with your dressing and gently flip them around so everything gets coated.
04 -
Pour rice vinegar, soy sauce, sesame oil, honey, ginger, garlic, and pepper flakes into a big bowl. Whisk until it all mixes together nicely.
# Notes:
01 -
Eat it right after soaking if you want your cucumbers to stay crunchy.