I love picking up Persian cucumbers at the farmers market—their thin skins and crisp texture make them perfect for a quick cucumber salad. Tossed in a tangy, savory dressing with a little heat, this is an easy side to pull together while the rest of dinner cooks. Serve it with a stir-fry, your favorite noodle dish, or grilled fish and rice.
Ingredients
1½ pounds
Persian cucumbers
sliced
3 tablespoons
wheat-free tamari
½ tablespoons
toasted sesame oil
½ tablespoons
chili oil
½ tablespoons
brown rice vinegar
1 small cloves
garlic
crushed
½ teaspoons
crushed red pepper flakes
½ tablespoons
sesame seeds
