# What You Need:
→ Vegetables
01 - 2 large English cucumbers, thinly sliced
02 - 2 spring onions, thinly sliced
03 - 1 small carrot, julienned (optional)
→ Dressing
04 - 2 tablespoons soy sauce (use tamari for gluten-free)
05 - 1 tablespoon rice vinegar
06 - 1 tablespoon toasted sesame oil
07 - 1 teaspoon sugar or maple syrup
08 - 1 clove garlic, minced
09 - 1 teaspoon fresh ginger, grated
10 - 1 teaspoon chili flakes or ½ fresh red chili, finely sliced (optional)
→ Garnish
11 - 2 tablespoons toasted sesame seeds
12 - 1 tablespoon fresh cilantro, chopped (optional)
# How-To:
01 - Place the sliced cucumbers in a colander and sprinkle with a pinch of salt. Let sit for 5-10 minutes to draw out excess water, then gently pat dry with paper towels.
02 - In a large bowl, combine the cucumbers, spring onions, and carrot.
03 - In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, sugar, garlic, ginger, and chili (if using) until the sugar dissolves.
04 - Pour the dressing over the vegetables and toss well to coat.
05 - Transfer to a serving dish. Sprinkle with toasted sesame seeds and cilantro before serving.
06 - Serve immediately or chill for 10-15 minutes for a colder, more marinated flavor.
