Asian Cucumber Salad Sesame

# What You’ll Need:

→ Vegetables

01 - 2 large English cucumbers, thinly sliced

02 - 2 green onions, thinly sliced

→ Dressing

03 - 2 tablespoons rice vinegar

04 - 1 tablespoon toasted sesame oil

05 - 1 tablespoon low-sodium soy sauce or tamari

06 - 1 teaspoon sugar or maple syrup

07 - 1/2 teaspoon sea salt

08 - 1/4 teaspoon freshly ground black pepper

09 - 1 clove garlic, finely minced

10 - 1 teaspoon grated fresh ginger

→ Garnish

11 - 1 tablespoon toasted sesame seeds

12 - 1 tablespoon chopped fresh cilantro

13 - 1/2 teaspoon red pepper flakes

# Method:

01 - Place sliced cucumbers in a large bowl. Sprinkle with sea salt and toss to combine. Let sit for 5 minutes to draw out excess moisture, then gently squeeze and drain off any liquid.

02 - In a small bowl, whisk together rice vinegar, sesame oil, soy sauce, sugar, minced garlic, ginger, and black pepper until the sugar dissolves completely.

03 - Add the prepared dressing and sliced green onions to the cucumbers. Toss gently until all ingredients are evenly coated.

04 - Transfer to a serving bowl. Top with toasted sesame seeds, fresh cilantro, and red pepper flakes.

05 - Serve immediately for maximum crispness, or chill for 10-15 minutes to enhance flavors.

# Expert Hints:

01 -

It comes together in 10 minutes flat, no cooking required, just sharp knife skills and a whisk.
The dressing tastes restaurant-quality but uses ingredients you probably already have hiding in your pantry.
It stays crisp for hours, making it ideal for meal prep or bringing to potlucks without worry.

02 -

Don't skip salting and draining the cucumbers—I learned this by serving a soggy batch and watching people push it around their plates.
Whisk the dressing thoroughly so the sugar dissolves; a grainy dressing tastes incomplete and sharp in all the wrong ways.

03 -