My easy Asian cucumber salad is full of fresh flavors from garlic, ginger, onion, and a sesame soy sauce vinaigrette! This cool, chilled salad is a refreshing side dish during the summer months and pairs perfectly with any of your favorite Asian-inspired recipes!

mini cucumbers  salt green onions ginger garlic (finely minced) rice vinegar soy sauce sesame oil honey (or sugar) chili paste (or sriracha) lime juice sesame seeds

Prep. First, wash your 1 pound of mini cucumbers under cool water. Use a fork to score down the length of each cucumber, then  trim off the ends and slice them into thin rounds that are about ⅛ of an inch thick.

Transfer & salt. Transfer the prepared cucumbers to a colander and salt them liberally with ¼ teaspoon salt. (This helps draw out excess moisture.)

Wick moisture and dry. Set the salted cucumbers to the side for about 10 minutes, if particularly wet you may wipe away the moisture and reapply salt. When you are ready to build the salad, pat the  cucumbers dry with paper towels and transfer them to a mixing bowl.

Add remaining ingredients. Place in mixing bowl, then add the remaining ingredients to your bowl, including the optional ingredients if desired.

Stir and chill. Stir to coat evenly. Cover the mixing bowl tightly with plastic wrap and pop it in the fridge to chill for at least 30 minutes prior to serving. Enjoy!

For more details or a fully printable recipe visit BakeItWithLove.com