I eat Asian food a lot!
Morning…mid day….afternoon….midnight….it tastes good anytime of the day. I had a lot of extra mini cucumbers in my fridge the other day and was wondering what to do with it. Fast forward 10 minutes and BAM! I had a crunchy, Asian-inspired salad that was so on point. I’m going to be making this again regardless of whether I have any extra cucumber, oh yessss, I’m going to be getting cucumber just for this 🙂

Time: 

• Prep time – 8 minutes
• Cook time – 2 minutes

Ingredients:

• Mini Cucumbers (Skinned, Halved, and Sliced into 1-inch sticks)- 5
• Low Sodium Soy Sauce – 4 tsp
• Sesame Oil – 1 tsp
• Extra Virgin Olive Oil – 1 tsp
• Garlic (Chopped) – 2 tsp
• Sesame Seeds – 2 tsp
• Dark Brown Sugar – 1/2 tsp
• Ground White Pepper – 1/4 tsp
• Salt to taste 
• Coriander Leaves (Chopped) – 1 tbsp

Method:

1. In a large mixing bowl, combine the soy sauce, sesame oil, olive oil, sugar, white pepper, salt and coriander leaves. Keep mixing till the sugar has dissolved
2. Add the cucumber to the mixing bowl and mix
3. Heat a small pan and add the sesame seeds and garlic. Saute on medium-low heat for 2 minutes
4. Add the sesame-garlic mixture to the cucumber salad and mix everything
5. Serve immediately or keep it in the fridge for 15 minutes and then enjoy 🙂