Asian-Inspired Cucumber Salad
This summer staple is both a great side dish and snack! The sauce’s umami flavor combined with the cucumber crunch makes them a little addictive. The dish is best when the cucumber is cut into super thin slices. A mandoline makes slicing a breeze, but a sharp knife does the job too.
The chili oil gives the sauce a little kick. Here are ways to amp up or tone that down. For no spicy kick, use 3 teaspoons of sesame oil and skip the chili oil. Like spice but don’t have chili oil? Use 3 teaspoons of sesame oil instead and add red pepper flakes to taste.
Asian-Inspired Cucumber salad
Makes 3.5 cups
Total Time: 15 minutes
active Time: 10 minutes
Ingredients
1 lb cucumbers, thinly sliced (about 1 ½ English cucumbers)
¼ tsp salt
2 cloves garlic, minced
2 to 3 green onions, thinly sliced
1 ½ tablespoons low-sodium soy sauce or gluten-free tamari
2 tablespoons rice vinegar
1 teaspoon honey
1 teaspoon sesame oil
2 teaspoon chili oil
1 tablespoon toasted sesame seeds
Method
Combine the cucumbers and salt in a small bowl. Let stand 5 to 10 minutes.
In a medium bowl, combine the garlic, green onions, soy sauce, vinegar, honey, sesame oil, chili oil and sesame seeds.
Pat cucumber slices dry and add to the sauce. Season with salt and pepper to taste. Serve immediately or refrigerate covered until serving.