Asian Cucumber Salad
This Asian Cucumber Salad is easy, refreshing, and healthy! Whip up as a quick snack, or serve as a side along your favorite Asian meat or noodles dishes.
1 English Cucumber
½ tsp Rainbow Sea Salt, ground
2 Tbsp Toasted Sesame Oil
3 Tbsp Cucumber White Balsamic
1 Tbsp Soy Sauce
1 tsp Honey
1 Clove Garlic, minced
½ tsp Fresh Ginger, minced
Optional: ¼-½ tsp Red Chili Flakes or Sriracha Sauce
White Sesame Seeds, to garnish
Cut cucumbers into ¼” thick round pieces. In a strainer toss cucumbers with ½ tsp rainbow sea salt. Set the strainer in a bowl or in the sink and let sit for 15 minutes up to 1 hour. Rinse cucumbers under cold water, drain, and pat dry with a clean towel.
In a large bowl combine Toasted Sesame Oil, Cucumber White Barrel Aged Balsamic, soy sauce, honey, garlic, ginger. If you want to make it spicy, you can optionally add the red chili flakes or Sriracha Sauce.
Add cucumbers to the large bowl and toss to combine with the sauce. Cucumbers can be served immediately or left to marinate overnight in the refrigerator.
Garnish with white sesame seeds before serving. Enjoy!