Crunchy cucumber salad with sesame oil, fish sauce, and colorful vegetables, full of tangy, savory flavors.
# What You'll Need:
→ 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 variety if required)
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 - Combine sliced cucumbers, red onion, julienned carrot, scallions, and chopped cilantro thoroughly in a large mixing bowl.
02 - Blend rice vinegar, sesame oil, fish sauce, gluten-free soy sauce, honey (or sugar), minced garlic, grated ginger, and red chili in a small bowl until emulsified.
03 - Pour dressing over vegetable mixture and toss to evenly coat using tongs or serving spoons.
04 - Allow salad to rest for a minimum of 10 minutes to enable flavors to develop.
05 - Sprinkle toasted sesame seeds on top immediately before serving.
