Ingredients:

  • 2 large English cucumbers (about 1 lb or 450g), thinly sliced
  • 1/4 cup (30g) thinly sliced red onion
  • 2 tablespoons (10g) chopped fresh cilantro
  • 1 tablespoon (6g) toasted sesame seeds
  • 1/4 cup (60ml) rice vinegar
  • 2 tablespoons (30ml) soy sauce (low sodium preferred)
  • 1 tablespoon (15ml) sesame oil
  • 1 tablespoon (15ml) honey (or maple syrup for vegan)
  • 1 teaspoon (5ml) grated fresh ginger
  • 1 clove garlic, minced (about 1 teaspoon)
  • 1/4 teaspoon red pepper flakes (or more to taste)

Instructions:

  1. Slice the cucumbers thinly (mandoline helpful, but not essential). If the cucumber skins are thick, you can peel them in stripes.
  2. In a large bowl, combine the sliced cucumbers, red onion, and cilantro.
  3. In a small bowl or jar, whisk together the rice vinegar, soy sauce, sesame oil, honey, ginger, garlic, and red pepper flakes.
  4. Pour the dressing over the cucumber mixture and toss gently to coat evenly.
  5. For best results, cover and refrigerate the salad for at least 30 minutes to allow the flavors to meld.
  6. Before serving, sprinkle with toasted sesame seeds.