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Asian Cucumber Salad
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Course:
Side Dish, Salad, Snack
Servings:
4
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Ingredients
2
cucumbers
(washed)
1-2
cloves garlic
(minced)
2
tsp.
sesame oil
1-2
Tbsp. rice vinegar
(seasoned or plain)
2
tsp.
toasted sesame seeds
1
tsp.
chili flakes
Instructions
Cut cucumbers into rounds or sticks.
Sprinkle minced garlic over cucumber and drizzle with sesame oil and rice vinegar.
Sprinkle with sesame seeds and chili flakes.
Serve immediately or chill in the refrigerator for up to 3 days.
Notes
For an extra bit of crunch and a protein boost, add roasted peanuts. Toast on a sheet pan at 350˚F until light golden brown.