Everyone loves this crunchy ASIAN CUCUMBER SALAD

Ingredients

• 3 pieces English Cucumber (rinsed, ends trimmed, sliced thin)
• 3 cloves Garlic (finely diced)
• 2 inch Fresh Ginger (peeled and grated using microplane)
• 2 tablespoon Seasoned Rice Wine Vinegar
• 4 teaspoon Soy Sauce
• 1 tablespoon Toasted Sesame Oil
• 1 tablespoon Honey
• 0.5 juice Lemon Juice (freshly squeezed from half a lemon)
• 0.5 teaspoon Red Chili Flakes
• 2 tablespoon Sesame Seeds (to be toasted)
• 0.25 cup Fresh Cilantro (chopped)

Instructions

1. Prepare Cucumbers

   Rinse three English cucumbers under cool water, trim off the ends, halve lengthwise, then slice into thin half‑moon pieces.

   Time: PT5M

2. Prep Garlic and Ginger

   Finely dice the three garlic cloves and grate a 2‑inch piece of fresh ginger using a microplane.

   Time: PT2M

3. Make Dressing

   In a small bowl combine 2 tbsp seasoned rice wine vinegar, 4 tsp soy sauce, 1 tbsp toasted sesame oil, 1 tbsp honey, and the juice of half a lemon. Whisk until fully blended.

   Time: PT2M

4. Toast Sesame Seeds

   Heat a small skillet over medium heat, add 2 tbsp sesame seeds, and stir constantly until they turn a golden amber color, about 3 minutes. Remove from heat immediately.

   Time: PT3M

   Temperature: medium heat

5. Assemble Salad

   In the large mixing bowl combine the sliced cucumbers, diced garlic, and grated ginger. Pour the dressing over the vegetables, add 0.5 tsp red chili flakes, the toasted sesame seeds, and the chopped cilantro. Toss gently until everything is evenly coated.

   Time: PT3M

6. Serve or Store

   Serve the salad immediately, or cover and refrigerate for up to 2 days. If storing, keep the dressing separate and toss just before serving for maximum crunch.

   Time: PT0M

Nutrition Facts

Calories

80

Protein

1g

Carbohydrates

12g

Fat

4g

Fiber

1g