Description

This Cucumber Salad is light, refreshing, and packed with bold flavors! Made with crunchy cucumbers, a tangy-sweet dressing, and a hint of spice, it’s the perfect side dish or snack that comes together in just

Ingredients

Scale

2 large cucumbers (English or Persian), thinly sliced
1/2 teaspoon salt (to remove excess moisture)
1 tablespoon rice vinegar
1 tablespoon soy sauce (or tamari for gluten-free)
1 teaspoon sesame oil
1 teaspoon honey (or maple syrup for vegan)
1 teaspoon sriracha (optional, for spice)
1 clove garlic, minced
1/2 teaspoon grated ginger
1 tablespoon sesame seeds
1 green onion, sliced (for garnish)
1/4 teaspoon red pepper flakes (optional, for extra heat)

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Instructions

Salt the cucumbers: Place sliced cucumbers in a bowl and sprinkle with salt. Let sit for 5 minutes, then drain any excess water.
Make the dressing: In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, honey, sriracha, garlic, and ginger.
Toss everything together: Pour the dressing over the cucumbers and mix well.
Garnish & serve: Sprinkle with sesame seeds, green onions, and red pepper flakes. Serve immediately or chill for extra flavor!

Notes

Make it ahead: Tastes even better after marinating for 30 minutes in the fridge.
Crunchier cucumbers: Pat dry after salting to keep them extra crisp.
Variations: Add shredded carrots, bell peppers, or chopped peanuts for more texture.