Asian Cucumber Salad (Print Version)
Chilled crunchy cucumbers get tossed with hits of sesame, ginger, and cilantro for a fresh and tangy taste.
# Ingredients:
→ Salad Base
01 -
2 large cucumbers, sliced up thin
→ Dressing
02 -
2 tablespoons honey
03 -
2 crushed garlic cloves
04 -
1/4 teaspoon crushed red pepper flakes
05 -
1 tablespoon fresh grated ginger
06 -
1 tablespoon sesame oil
07 -
4 tablespoons low-sodium soy sauce
08 -
1/4 cup rice vinegar
→ Garnish
09 -
A handful fresh cilantro, finely chopped
10 -
2 green onions, sliced thin
11 -
2 tablespoons sesame seeds, toasted
# Instructions:
01 -
Right when you're ready to eat, scatter those sesame seeds, onions, and cilantro on top of the salad.
02 -
Give the cucumbers a rest in the tangy mix for 10 minutes or more so they pick up all the flavors.
03 -
Drop your cucumber slices into that bowl and gently mix until the dressing covers them all.
04 -
Grab a big bowl, then whisk honey, garlic, red pepper, ginger, sesame oil, soy sauce, and rice vinegar until smooth.
# Notes:
01 -
If you want them snappy, eat after marinating—they won't lose that crunch if you don't wait too long.