Quick Asian-Style Cucumber Salad

Prep Time: 5 mins Marinating Time: 15-30 mins Total Time: 20-35 mins Yield: 4 servings

This is the refreshing, slightly sweet and tangy cucumber side you get at Chinese and Japanese restaurants - incredibly easy and actually tastes better after sitting for 30 minutes.

Ingredients

• 7 cocktail cucumbers (or about 1 pound)
• 2 tablespoons rice vinegar
• 1 tablespoon soy sauce
• 1 teaspoon monk fruit sweetener (or regular sugar)
• 1 teaspoon sesame oil (optional - can skip)
• 1 clove garlic, minced (optional but recommended)
• Pinch of red pepper flakes (optional)

Instructions

1. Prep cucumbers: Slice cocktail cucumbers into rounds about ⅛ inch thick. No need to peel or remove seeds.
2. Make dressing: In a bowl or jar, whisk together rice vinegar, soy sauce, sweetener, and sesame oil (if using) until sweetener dissolves. Add garlic if using.
3. Combine: Toss cucumber slices with dressing. Let sit at room temperature for 15-30 minutes, stirring or shaking once or twice.
4. Serve: Drain excess liquid if desired. Sprinkle with red pepper flakes if you want a little heat.

Notes

• The cocktail cucumbers stay extra crunchy even after marinating overnight in the fridge - perfect for meal prep.
• A jar works great for making and storing these.
• Simple variation: Add a handful of thinly sliced red onion or sprinkle with toasted sesame seeds before serving.