Asian Inspired Cucumber Salad

There are a few things that are ALWAYS stocked in our fridge, and this delicious cucumber salad is one of them. I find myself grabbing a bite here or there when I need a quick snack and it is so flavorful that it feels like ‘Im indulging in a really special treat. There are so many ways to make a cucumber salad, but I find myself always coming back to this delicious recipe from Feasting at Home. You can play with the flavors and make it your own. Lately, I have been loving the kick from adding a little extra sriracha!

Cucumber Salad Recipe:

• 1 1/2 pounds Turkish, Persian or English cucumbers (about 5 cups sliced)

• 1/2 teaspoon salt

• 4–5 scallions, finely sliced

• 1 teaspoon ginger, grated

• 1 clove garlic, finely minced

• 1/4 cup rice vinegar

• 1 tablespoon soy sauce, Bragg’s Liquid Amino Acid or Coconut amino acid.

• 1 tablespoon toasted sesame oil

• 1 tablespoon maple syrup (or honey, or sugar)

• 1 teaspoon red chili paste (or sriracha, both optional) more to taste

• 1–2 tablespoons toasted sesame seeds

Instructions:

1. Using the tines of a fork, score the cucumbers lengthwise- this will help the dressing cling to the cucumber. (Feel free to skip if in a hurry.)

2. Slice the cucumbers thinly. Place in a bowl and toss with the salt to help them release water. Let this stand while you gather the remaining ingredients.

3. Strain the cucumbers, (do not rinse) place them in a large bowl and add the scallions, ginger, garlic, rice vinegar, soy sauce, sesame oil, maple syrup, optional red chili paste and toasted sesame seeds. Mix to combine.

4. Taste and adjust salt to your liking. Add more chili paste if you like.

5. Refrigerate until ready to serve.  This is best served the same day but will keep up to 3 days.

Recipe By Sylvia Fountaine of Feasting at Home