Name: Sesame Cucumber Salad
Prep time: 15 min
Total time: 15 min
Cuisine: Chinese
Ingredients: 1 large English cucumber; 1/2 teaspoon finely ground sea salt; 2 tablespoons coconut aminos; 1 tablespoon apple cider vinegar; 2 teaspoons toasted sesame oil; 1 teaspoon fish sauce; 2 scallions, (thinly sliced); 1 tablespoon minced cilantro; 1 tablespoon toasted sesame seeds

Ingredients

1 large English cucumber
1/2 teaspoon finely ground sea salt
2 tablespoons coconut aminos
1 tablespoon apple cider vinegar
2 teaspoons toasted sesame oil
1 teaspoon fish sauce
2 scallions, (thinly sliced)
1 tablespoon minced cilantro
1 tablespoon toasted sesame seeds

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Instructions

Slice the cucumber as thinly as possible, preferably using a mandoline.
In a colander, toss the sliced cucumber with the salt and place in the sink or over a bowl. Allow to sit for about 30 minutes.
Meanwhile, combine the coconut aminos, apple cider vinegar, sesame oil, fish sauce, scallions, and cilantro in a medium bowl.
After 30 minutes, transfer the cucumbers to the bowl with the dressing- Use your hands to do this, squeezing and discarding any extra liquid from the cucumbers as you go.
Mix the cucumbers into the dressing. If serving right away, stir in the sesame seeds. If not, refrigerate and stir in the sesame seeds just before serving*
Season to taste with additional salt, fish sauce, or sesame oil.

Notes

*This salad is good right away, but even better after being refrigerated for several hours or overnight. Either way, strain excess liquid before stirring in the sesame seeds.