I’ve made a lot of cucumber salads in my time— but this one takes the prize. It’s zesty, tangy, and ALL kinds of good. Grab the easy recipe deets below and you’ll be making it on repeat, trust!👇🏼
Slice cucumbers while placed between two chopsticks to ensure a hassle back-style cut. I slice one side diagonally, and the other one horizontally. Sprinkle them with sea salt and toss well.
KEY STEP: let cucumbers sit with the salt for ~15 mins and they’ll release excess moisture. Press down and squeeze any excess water into the sink. This is the best tip- as the dressing/vinaigrette won’t get watered down.
Add: tahini, mayo, rice vinegar, sesame oil, soy or tamari, maple syrup, and chili crunch. Toss well to coat. I top mine with green onions and sesame seeds for the win! Enjoy every bite and make it this weekend!
