Asian Cucumber Salad

Ingredients

- Serves 3 -

• 1 cucumber
• 5 tablespoons sesame oil
• 1 teaspoon honey
• 2 tablespoons rice vinegar
• A small pinch of salt
• 3-4 slices of fresh chili (optional)
• 1 tablespoon sesame seeds
• 1 tablespoon black sesame seeds

Instructions

- 5 minutes -

After washing the cucumber, use a vegetable peeler to cut it into strips. I think it looks nicer if you leave the skin on, as it gives two colors right away.

We won’t need the seedy inner part of the cucumber this time, so stop peeling once you reach it. We only need the crunchy parts.

Next, prepare the dressing by mixing the remaining ingredients thoroughly. Pour it over the cucumber slices, and it’s ready to serve.

It will keep in a sealed container in the fridge for 4–6 days.

Thanks to Vivi for the recipe!