Viral Cucumber Salad
Crisp cucumber salad with sesame dressing, aromatics, and swappable proteins and vegetables. Quick assembly with customizable heat, sweetness, and textural toppings.
Ingredients
Method
Halve cucumbers lengthwise and scoop out seeds with a spoon. Slice thinly crosswise into half-moons.
Thinly slice red onion and green onion (keeping white and light green parts separate). Mince garlic.
In a small bowl, whisk together tahini, rice vinegar, soy sauce, honey, and minced garlic until smooth and pourable; add water 1 tbsp at a time if too thick.
Taste dressing and adjust: add more soy for salt, vinegar for tang, honey for sweetness, or hot sauce for heat.
In a large bowl, combine sliced cucumbers, red onion, and white parts of green onion.
Pour dressing over vegetables and toss gently to coat. Let sit 5 minutes to soften cucumber slightly.
If using protein, fold in cooked salmon, tofu, shrimp, or other choice.
Divide into bowls. Top with toasted sesame seeds, red pepper flakes, cilantro, and light green onion tops. Serve cold or at room temperature.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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