Ingredients:

• For the Salad:
  • 2 large cucumbers, thinly sliced
  • 1 large carrot, julienned
  • 1 small red bell pepper, thinly sliced (optional for extra color and crunch)
  • 2 tablespoons toasted sesame seeds
• For the Spicy Dressing:
  • 1/4 cup rice vinegar
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon honey or sugar
  • 1 teaspoon chili flakes or sambal oelek (adjust to taste)
  • 1 clove garlic, minced
  • 1 teaspoon grated ginger

Instructions:

Preparing the Dressing:

1. Combine Ingredients: In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, honey, chili flakes, garlic, and ginger until well blended.

Assembling the Salad:

1. Prepare Vegetables: In a large bowl, combine the thinly sliced cucumbers, julienned carrots, and sliced red bell pepper.
2. Add Dressing: Pour the dressing over the vegetables and toss well to coat evenly.
3. Chill: Let the salad marinate in the refrigerator for at least 30 minutes to allow the flavors to meld together.
4. Toast Sesame Seeds: While the salad chills, toast the sesame seeds in a dry skillet over medium heat, stirring frequently until they are golden brown.

Serving:

1. Garnish and Serve: Sprinkle the toasted sesame seeds over the salad just before serving. This dish is best served cold, making it a refreshing side for any meal.

Tips:

• Cucumber Type: Use English cucumbers for a seedless option that provides a crisp texture.
• Adjusting Spice Levels: You can adjust the amount of chili flakes or sambal oelek depending on your preference for heat.
• Serving Suggestions: This salad pairs wonderfully with grilled meats or as part of a larger spread in a summer barbecue.

Enjoy your crisp and spicy cucumber salad, perfect for a hot day or as a light, flavorful side dish!