Asian-seasoned cucumber salad with sesame, rice vinegar, and fresh vegetables for a light crunchy side.
# Components:
→ Vegetables
01 - 2 large cucumbers, thinly sliced
02 - 1 small red onion, thinly sliced
03 - 1 medium carrot, julienned
04 - 2 scallions, finely sliced
05 - 1 tablespoon fresh cilantro, chopped
→ Dressing
06 - 2 tablespoons rice vinegar
07 - 1 tablespoon sesame oil
08 - 1 tablespoon fish sauce
09 - 1 teaspoon soy sauce (use gluten-free if needed)
10 - 1 teaspoon honey or sugar
11 - 1 garlic clove, finely minced
12 - 1 teaspoon grated fresh ginger
13 - 1 small red chili, thinly sliced (optional)
→ Garnish
14 - 1 tablespoon toasted sesame seeds
# Method steps:
01 - Combine sliced cucumbers, red onion, julienned carrot, scallions, and chopped cilantro in a large mixing bowl.
02 - Whisk together rice vinegar, sesame oil, fish sauce, soy sauce, honey or sugar, finely minced garlic, grated ginger, and sliced chili in a small bowl until well blended.
03 - Pour the dressing over the vegetable mixture and toss thoroughly to ensure even coating.
04 - Allow the salad to rest for at least 10 minutes so the flavors incorporate.
05 - Sprinkle toasted sesame seeds on top before serving.
