RECIPE SEVEN: CUCUMBER SALAD (˶ˆᗜˆ˶)

Note: Apparently, this recipe is great to eat before having a carb heavy meal afterward. I took this recipe from the internet and adjusted it for readability, so I hope it’s good :P

Ingredients:

• 2-3 cucumbers (about 5 cups sliced)
• ½ teaspoon salt
• 4–5 scallions, finely sliced (optional)
• 1 teaspoon ginger, grated
• 1 clove minced garlic OR jarlic
• 1/4 cup rice vinegar
• 1 tablespoon soy sauce
• 1 tablespoon toasted sesame oil
• 1-3 teaspoons maple syrup OR honey (to your taste)
• 1–2 tablespoons sesame seeds
• 1 teaspoon chili garlic sauce (sambal olek) or sriracha (to taste, optional)
• A squeeze of lime juice (optional)
• A handful of chopped/crushed roasted peanuts (optional)

Directions:

1. Thinly slice cucumbers. Cutting guide is here.
2. Place them in a mixing bowl and toss with the salt to help them release water. Let this sit while you gather the remaining ingredients.
3. Drain the excess water from the cucumbers by carefully pouring the water into a sink while keeping your hand on the cucumbers (or use a strainer) and place them in a large mixing bowl.
4. Add the scallions, ginger, garlic, rice vinegar, soy sauce, sesame oil, sweetener, sesame seeds. If you would like, add any of the optional ingredients.
5. Mix to combine.
6. Taste and adjust salt and sweetness to your liking.
7. Refrigerate until ready to serve. Cucumber salad is best served on the same day but will keep for up to 3 days in an airtight container in the refrigerator.