Cold Cucumber Salad

🔥 Prep

• Rinse the 2 cucumbers under cold water, pat dry, then slice them into thin half‑moon rounds (about 0.5 cm thick).
• Peel and finely mince the 2 garlic cloves.
• In a small bowl, measure out 1 tbsp vinegar, 1 tbsp soy sauce, 1 tsp sesame oil, and 0.5 tsp salt; stir to combine.

🔥 Cook

• 1. Place the sliced cucumbers in a large mixing bowl, sprinkle with the measured 0.5 tsp salt, and Toss to coat; let sit for 10 minutes to draw out excess moisture.
• 2. After 10 minutes, drain any liquid that has accumulated, then Pat the cucumbers dry with a clean kitchen towel.
• 3. Add the minced garlic to the cucumbers, then pour the prepared dressing (vinegar, soy sauce, sesame oil, salt mixture) over the vegetables.
• 4. Toss everything together for 30 seconds until evenly coated, then transfer to a serving dish and refrigerate for 5 minutes before serving to allow flavors to meld.

🔥 Serve

• Garnish the cold cucumber salad with a few extra sesame seeds or a drizzle of sesame oil if desired.
• Serve chilled as a refreshing side alongside steamed rice, grilled meats, or as part of a Chinese banquet spread.