Garlic Cucumber Salad

🥒 Garlic Cucumber Salad

📝 Ingredients

• 2 large cucumbers (thinly sliced)
• 3–4 garlic cloves (minced)
• 2 tbsp rice vinegar (or white vinegar)
• 1 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp sugar (optional, balances flavor)
• ½ tsp salt (adjust to taste)
• ½ tsp chili flakes (optional, for heat)
• 1 tsp sesame seeds
• 1 tbsp fresh cilantro or parsley (chopped)

👩‍🍳 Instructions

1. Prep Cucumbers
   Wash and slice cucumbers thinly (rounds or slightly smashed chunks for better flavor absorption).
2. Salt & Rest (Optional but Recommended)
   Sprinkle cucumbers with salt and let sit for 10–15 minutes.
   Drain excess water to keep the salad crisp.
3. Make Dressing
   In a bowl, mix:
   • Garlic
   • Vinegar
   • Soy sauce
   • Sesame oil
   • Sugar
   • Chili flakes
4. Combine
   Add cucumbers to the dressing and toss well.
5. Finish
   Sprinkle sesame seeds and fresh herbs on top.
6. Chill & Serve
   Let it sit for 10–20 minutes before serving for best flavor.

💡 Tips

• Lightly smashing cucumbers (using a rolling pin or knife) helps absorb more flavor.
• Use fresh garlic for the best aroma—avoid garlic powder.

❓ Q&A

Q1: Can I make this salad ahead of time?

Yes! It tastes even better after 30–60 minutes in the fridge. Just note it may release more water over time.

Q2: How long does it last?

Up to 2 days in the refrigerator in an airtight container. Best eaten fresh for crunch.

Q3: Can I make it spicy?

Absolutely—add more chili flakes or a bit of chili oil.

Q4: What cucumbers work best?

English cucumbers or Persian cucumbers are ideal because they’re less watery and have fewer seeds.

Q5: Can I skip soy sauce?

Yes, replace it with a pinch of salt or use tamari/coconut aminos for a gluten-free option.

Q6: Is this healthy?

Very! It’s low in calories, hydrating, and packed with flavor without heavy fats.