This Asian Cucumber Salad is a refreshing and vibrant dish that combines crisp cucumbers with a tangy and slightly spicy dressing. It's a quick and healthy option, perfect as a side dish, appetizer, or topping for bowls and sandwiches. The balance of flavors and textures makes it a delightful addition to any meal.

 Full Recipe:

 Ingredients

• 3 medium English or Persian cucumbers, thinly sliced

• ½ teaspoon salt

• 1 tablespoon soy sauce (or gluten-free tamari)

• 2 tablespoons rice vinegar

• 1 teaspoon sesame oil

• 1 clove garlic, minced

• 1 teaspoon sugar or honey

• ¼ teaspoon red chili flakes (optional, for spice)

• 1 tablespoon toasted sesame seeds

• 2 green onions, sliced

 Directions

1. Prepare the Cucumbers: Wash and thinly slice the cucumbers. Optionally, lightly salt the cucumbers and let them sit for 10 minutes, then pat dry to remove excess moisture.

2. Make the Dressing: In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, minced garlic, sugar or honey, and red chili flakes (if using).

3. Combine: Toss the sliced cucumbers with the dressing until well coated.

4. Garnish and Serve: Sprinkle with toasted sesame seeds and sliced green onions. Serve immediately or chill in the refrigerator for 15 minutes for enhanced flavor.

 Nutritional Information (per serving)

• Calories: Approximately 167 kcal

• Carbohydrates: 14 g

• Protein: 7 g

• Fat: 11 g

  • Saturated Fat: 2 g

  • Polyunsaturated Fat: 4 g

  • Monounsaturated Fat: 5 g

• Sodium: 630 mg

• Potassium: 498 mg

• Fiber: 3 g

• Sugar: 5 g

• Vitamin A: 310 IU

• Vitamin C: 6 mg

• Calcium: 67 mg

• Iron: 1 mg