Asian-style cucumber salad with vibrant veggies, tangy dressing, and toasted sesame seeds. Gluten and dairy free.
# Components:
→ Vegetables
01 - 2 large cucumbers, thinly sliced
02 - 1 small red onion, thinly sliced
03 - 1 medium carrot, julienned
04 - 2 scallions, finely sliced
05 - 1 tablespoon fresh cilantro, chopped
→ Dressing
06 - 2 tablespoons rice vinegar
07 - 1 tablespoon sesame oil
08 - 1 tablespoon fish sauce
09 - 1 teaspoon soy sauce (use gluten-free if needed)
10 - 1 teaspoon honey or sugar
11 - 1 garlic clove, finely minced
12 - 1 teaspoon grated fresh ginger
13 - 1 small red chili, thinly sliced (optional)
→ Garnish
14 - 1 tablespoon toasted sesame seeds
# Directions:
01 - Place cucumbers, red onion, carrot, scallions, and cilantro into a large mixing bowl.
02 - In a separate smaller bowl, whisk together rice vinegar, sesame oil, fish sauce, soy sauce, honey or sugar, garlic, ginger, and chili if desired.
03 - Drizzle the prepared dressing over the vegetables and gently toss until well coated.
04 - Allow the salad to stand for at least 10 minutes to facilitate flavor development.
05 - Sprinkle toasted sesame seeds over the salad immediately before serving.
