Asian Cucumber Salad

Ingredients

• 5 Persian cucumber or 1 large seedless English cucumber
• 4 tbsp rice vinegar
• 2 tbsp toasted sesame oil
• 1 tbsp agave syrup, you may use maple syrup or honey
• 1 tbsp soy sauce or tamari if gluten-free
• 1 tbsp grated fresh ginger ( about 1 1/2" piece)
• 1/2 tsp sriracha, add more or less to taste and to control the heat level
• 3/4 tsp garlic chili paste
• 1 tsp salt (or to taste)
• 1 tbsp black sesame seeds, white sesame seeds, or a combination of the two

Instructions

1. 1

   Cut the cucumbers into thin slices and place them in a large bowl

2. 2

   To prepare the dressing mix the remaining ingredients (except for the sesame seeds) in a jar with a tight lid. Shake well until well combined. Alternatively, you can whisk all the dressing ingredients in a bowl until smooth.

3. 3

   Add dressing and sesame seeds to the cucumbers, toss and store in an airtight container in the fridge for 3-4 days.