Asian sesame cucumber salad

# Needed Ingredients:

→ Vegetables

01 - 2 large English cucumbers, thinly sliced

02 - 2 spring onions, thinly sliced

03 - 1 small carrot, julienned (optional)

→ Dressing

04 - 2 tablespoons soy sauce or tamari for gluten-free

05 - 1 tablespoon rice vinegar

06 - 1 tablespoon toasted sesame oil

07 - 1 teaspoon sugar or maple syrup

08 - 1 clove garlic, minced

09 - 1 teaspoon fresh ginger, grated

10 - 1 teaspoon chili flakes or ½ fresh red chili, finely sliced (optional)

→ Garnish

11 - 2 tablespoons toasted sesame seeds

12 - 1 tablespoon fresh cilantro, chopped (optional)

# Steps:

01 - Place sliced cucumbers in a colander and sprinkle with salt. Let sit 5-10 minutes to draw out excess water, then gently pat dry with paper towels.

02 - In a large bowl, combine the dried cucumbers, sliced spring onions, and julienned carrot.

03 - In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, sugar, minced garlic, grated ginger, and chili until sugar dissolves completely.

04 - Pour prepared dressing over vegetables and toss thoroughly to coat all ingredients evenly.

05 - Transfer to serving dish and sprinkle with toasted sesame seeds and fresh cilantro. Serve immediately or chill 10-15 minutes for enhanced marinated flavor.

# Expert Advice:

01 -

It comes together in 15 minutes flat, making it your last-minute savior when guests are on their way.
The combination of salty, tangy, and nutty flavors makes you forget you're eating something so simple and good for you.
Leftover dressing keeps for days in the fridge, so you can dress salad greens or roasted vegetables all week.

02 -

Don't skip the salting step—it's the difference between a crisp salad and a watery disappointment that tastes like sadness.
Use toasted sesame oil, not the clear kind, because the nutty roasted flavor is everything here.

03 -