Asian Cucumber Sesame Salad

# 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

06 - 1 teaspoon sugar

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

# Direction Steps:

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

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

03 - Add dressing and sliced green onions to cucumber mixture. Toss gently until evenly coated.

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

05 - Serve immediately or chill for 10 to 15 minutes to enhance flavor development before serving.

# Expert Advice:

01 -

It comes together faster than deciding what to eat for dinner, yet tastes like you actually tried.
The dressing wakes up your palate without overwhelming it, making it the perfect companion to heavier dishes.
It stays crisp for hours, which means you can prep it ahead and not stress about soggy leaves.

02 -

If you skip the salting step, your salad will release water throughout the meal and become a sad, diluted puddle by the time you finish eating.
The dressing should taste slightly strong on its own—once it hits the cucumbers, it distributes and mellows perfectly.

03 -