One of my coworkers brought me a simple sesame cucumber salad from a nearby thai place one night and I've been meaning to make one since. It's so good and perfect cool, crunchy treat for summer. I'm bringing this one to a sunny afternoon cookout.
Leftovers are great on a green salad with carrot ginger dressing and grilled chicken.
*If you're avoiding soy and trying to keep things paleo friendly, skip the tamari soy sauce and substitute coconut aminos. Coconut aminos is a bit sweeter than tamari soy sauce so you might not need the honey either.
Sesame Cucumber Salad
2 greenhouse cucumbers, thinly sliced
2 teaspoons kosher salt
1/4 cup rice vinegar
1 1/2 tablespoon sesame oil
1 teaspoon tamari soy sauce* or coconut aminos
1 teaspoon fish sauce
1/4 teaspoon honey*
toasted sesame seeds
Toss cucumbers in salt, place in colander and let sit 30 minutes, rinse and dry.
Meanwhile, whisk together rice vinegar, sesame oil, tamari, fish sauce and honey. Toss with cucumbers. Garnish with toasted sesame seeds. Chill and serve.