Crunchy Cucumber Salad

Ingredients:

8 mini cucumbers (Persian or English) 

2 cloves garlic 

2 tbsp soy sauce 

2 tbsp rice vinegar 

2 tsp chili crisp (adjust to taste) 

2 tsp sesame seeds 

2 tsp sugar (or honey) 

1 tsp sesame oil 

Salt to taste 

Instructions:

Slice cucumbers into thin rounds and mince the garlic. 

In a mixing bowl, whisk together soy sauce, rice vinegar, chili crisp, sesame seeds, sugar, and sesame oil. 

Add cucumbers and garlic to the bowl, stirring to coat. Taste and adjust with salt as needed. 

Enjoy immediately or store in the fridge until ready to eat. 

Tips & Notes:

Cucumbers: Persian cucumbers are ideal, but English cucumbers work too. 

Chili Crisp: Found in the Asian section of grocery stores; adjust to your spice preference.  You can use sriracha as an alternative. 

Sweetener: Feel free to use honey instead of sugar. 

Storage: Best enjoyed fresh, but stays tasty for up to 3 days. The cucumbers will absorb more dressing over time, becoming more flavorful but less crispy. 

Nutrition Info:

Calories: 24 kcal

Carbs: 4g

Protein: 1g

Fat: 1g

Sugar: 2g

FAQs:

Can I use a different type of cucumber? Yes, English cucumbers are a great substitute! 

What if I don’t have chili crisp? Swap with sriracha or another chili sauce. 

Enjoy this refreshing and zesty salad!