Asian Cucumber Salad

Ingredients

Salad

• 2 seedless cucumbers (we use English or Persian)
• 1 scallion, sliced
• 1 tsp sesame seeds

Dressing

• 2 Tbsp soy sauce
• 3 Tbsp rice vinegar or white vinegar
• 2 Tbsp chili oil, homemade or store-bought
• 1 tsp sesame oil
• 2-3 garlic cloves, finely chopped or minced
• 1.5 Tbsp sugar or brown sugar
• salt to taste

Instructions

1. Make the salad dressing by combining the soy sauce, rice vinegar, chili oil, garlic, sesame oil, salt and sugar. Stir well until the sugar and salt are completely dissolved. Set aside.
2. Wash cucumbers, pat them dry, and cut off the ends. Slice the cucumbers in half, lengthwise. Then using either mallet or the flat side of a knife, smash both cucumbers along their entire lengths, until they starts splitting slightly. Slice the cucumbers about into bite sized pieces of. Transfer the cucumber pieces to a bowl.
3. Mix the cut cucumber with the prepared dressing. Toss it well. Taste and adjust the salt and sugar to your liking. Garnish it with sacllion and sesame seeds. Refrigerate until ready to serve.