Asian Cucumber salad before bed keeps the snack gremlin at bay.

Ingredients

• 2 pieces Cucumber (thinly sliced with knife or mandolin)
• 2 tablespoons Rice Vinegar (provides bright acidity)
• 1 tablespoon Soy Sauce (adds salty depth)
• 1 teaspoon Sesame Oil (nutty aroma)
• 1 teaspoon Honey (natural sweetness)
• 1 tablespoon Chili Oil (adjust to heat preference)
• 2 tablespoons Sesame Seeds (optional, toasted for extra crunch)
• 1 clove Garlic (minced, optional)
• 1 stalk Green Onion (chopped, optional)

Instructions

1. Slice Cucumbers

   Using a sharp knife or mandolin, slice the cucumbers into thin, uniform rounds.

   Time: PT5M

2. Place Cucumbers in Bowl

   Transfer the sliced cucumbers to a large mixing bowl.

   Time: PT1M

3. Prepare Dressing

   In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, honey, and chili oil until smooth.

   Time: PT3M

4. Add Aromatics

   Stir in the minced garlic and chopped green onion into the dressing, if using.

   Time: PT1M

5. Combine Cucumbers and Dressing

   Pour the dressing over the cucumber slices and toss gently until all pieces are evenly coated.

   Time: PT2M

6. Add Sesame Seeds

   Sprinkle toasted sesame seeds over the salad and give it one final toss.

   Time: PT1M

7. Rest the Salad

   Let the salad sit for about 5 minutes to allow the flavors to meld. You may refrigerate during this time.

   Time: PT5M

8. Serve

   Give the salad a final quick toss and serve chilled or at room temperature.

   Time: PT1M

Nutrition Facts

Calories

60

Protein

1g

Carbohydrates

12g

Fat

3g

Fiber

1g