Everyone loves this crunchy ASIAN CUCUMBER SALAD

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake while tamari is gluten-free.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is heart-healthy, while canola oil is often more affordable.

rice vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar offers health benefits, while white vinegar is cost-effective.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey provides natural sweetness, while agave syrup is often less expensive.

Rinse 3 English cucumbers under cool water.

Trim off the ends of the cucumbers and divide them down the middle lengthwise.

Cut the cucumbers into half-inch slices and transfer them to a large bowl.

Finely dice 3 cloves of garlic and microplane a 2-inch knob of ginger.

Add the garlic and ginger to the bowl with the cucumbers.

In a small bowl, combine 2 tablespoons of seasoned rice wine vinegar, 4 teaspoons of soy sauce, 1 tablespoon of toasted sesame oil, 1 tablespoon of honey, and the juice from half a lemon.

Whisk the dressing to combine.

Toast 2 tablespoons of sesame seeds in a small skillet over moderate heat until golden, then remove from heat.

Pour the dressing over the cucumbers, garlic, and ginger in the large bowl.

Add half a teaspoon of chili flakes and the toasted sesame seeds to the bowl.

Chop a big bunch of cilantro and add it to the salad.

Toss everything together to combine and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens