A refreshing and tangy cucumber salad with an Asian twist, perfect for any occasion.
Peel the cucumbers and slice them in half lengthwise.
Use a vegetable peeler for even peeling and a sharp knife for clean cuts.
Scoop out the seeds using a spoon and discard them.
Removing the seeds helps reduce excess moisture in the salad.
Slice the cucumbers into thin half-moons and place them in a mixing bowl.
Try to keep the slices uniform for even marination.
In a separate bowl, combine rice vinegar, soy sauce, sugar, garlic, red pepper flakes, and sesame oil.
Mix until the sugar is fully dissolved for a balanced flavor.
Pour the dressing over the cucumber slices and toss to coat evenly.
Ensure all cucumber slices are well coated for maximum flavor.
Cover the bowl and refrigerate for at least 30 minutes before serving.
The longer the cucumbers marinate, the more flavorful they become.
Serve the salad chilled, garnished with sesame seeds if desired.
Serve in a chilled bowl for an extra refreshing experience.
