Asian Cucumber Salad

Man, it's hot!  Time to look for great, refreshing, and flavorful hot weather meal ideas.  This Asian Cucumber Salad is a must-try.  It's the perfect balance of sweet, savory, tangy, and a little spicy -- and ready in minutes (my favorite part).  This is delicious with grilled meats and veggies or just by itself.

2 large cucumbers, thinly sliced

1/4 cup rice vinegar

1 Tbsp soy sauce

1 Tbsp sesame oil

1 Tbsp honey

2 garlic cloves, minced

1/8 tsp ginger

1/4 tsp red pepper flakes

2 Tbsp toasted sesame seeds

2 green onions, thinly sliced

1/4 cup chopped fresh cilantro

Slice your cucumbers and place them in a bowl.  I like to use a mandolin for perfectly even slices.  Sprinkle them with salt and let them sit for 10 minutes; then pat them dry.  This keeps them crisp and removes excess moisture.  

In a large bowl, whisk together the rice vinegar, soy sauce, sesame oil, honey, garlic, ginger, and red pepper flakes until smooth.

Pour over the sliced cucumbers and gently toss until fully coated.

Let the salad sit for at least 10 minutes (up to 1 hour) so the flavors can mingle.  Refrigerate while marinating.  This salad is best when served cold.

Right before serving, sprinkle with toasted sesame seeds, sliced green onions and chopped cilantro.