Asian Cucumber Salad

A Large Cucumber Peeled And Cut Into 1/4 Inch Circles

A Minced Garlic Clove

A Teaspoon Of Sesame Oil

A Teaspoon Of Rice Wine Vinegar

A Tablespoon Of Canola Oil

A Teaspoon Of Sriracha Hot Chili Sauce

3/4 Teaspoon Of Sea Salt

A Tablespoon Of Toasted Sesame Seeds

A Tablespoon Of Finely Chopped Scallions

Into a mixing bowl, add the garlic and 1/2 teaspoon of sea salt. Mash with a fork to form a paste. Add the chili sauce, the sesame oil, the canola oil, and the rice wine vinegar. Whisk until well blended and thickened slightly. Taste and add more sea salt and/or hot sauce, if desired.

Add the sliced cucumbers. Sprinkle the cucumbers with the remaining 1/4 teaspoon of sea salt. Mix gently until the cucumber slices are coated with the dressing. Add the sesame seeds and the scallions. Mix again. Allow the salad to sit at room temperature for at least 20 minutes before serving.

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