Asian Cucumber Salad

<article> <section> <p align="justify">Asian food is all about balance. Sweet, salty, spicy, and savory—all blending together in a symphony of flavor. This refreshing salad comes together in a snap. It marries mild rice wine vinegar with earthy sesame and just a hint of spice. It’s the perfect light side dish to perk up your palate. By letting the sauce infuse into the cucumbers in the fridge for a few hours before serving, you intensify the experience. You’ll get an almost pickle-like crunch and snap, with loads of flavor in every bite. </p> <h2>Cool as a Cucumber</h2> <p align="justify">More than just proto-pickles, cucumbers lend a fresh, light crunch to a wide variety of dishes. Plus, they’re loaded with fiber, helping to keep you full and regular. Because they’re about 96% water, they also help keep you hydrated—essential for a good metabolism. And did you know that cucumber peels contain tons of antioxidants and vitamins? The Vitamin K in cucumber peels helps keep your bones strong, as well as promoting blood clotting and better healing. And potassium supports bone and muscle strength as well. So keep those cucumber peels on! </p> <h2>Open, Sesame</h2> <p align="justify">Tiny, unassuming sesame seeds are actually one of the powerhouses of the nutrition world! They’re incredibly rich in iron, copper, and Vitamin B6—essential nutrients that promote the creation of red blood cells. Plus, they’re full of healthy monounsaturated fats, which may help lower your cholesterol and triglyceride levels. That means reducing your risk of heart disease! They also show promise in helping prevent heart disease, certain cancers, obesity, and type 2 diabetes. Is there anything these tiny wonder seeds can’t do? Get a double dose of healthy goodness by using both rich sesame oil and whole sesame seeds in your cooking. </p> </section> <hr class="divider-15 divider-thick mx-auto"> <section class="recipe"> <h2 itemprop="name" align="center">Asian Cucumber Salad</h2> <div class="prep"> <span> <meta itemprop="prepTime" content="PT5M">Prep Time: 5 minutes</span> <span> <meta itemprop="cookTime" content="PT2H">Cooking Time: 2 Hours</span> <span> <meta itemprop="recipeYield">Serves: 2 </span> </div> <h3>Ingredients:</h3> <ul class="ingredients no-bullet"> <li itemprop="recipeIngredient">1 medium English cucumber, sliced</li> <li itemprop="recipeIngredient">2 tablespoons toasted sesame oil</li> <li itemprop="recipeIngredient">2 tablespoons coconut aminos</li> <li itemprop="recipeIngredient">2 tablespoons rice wine vinegar</li> <li itemprop="recipeIngredient">1 teaspoon chili garlic sauce</li> <li itemprop="recipeIngredient">1/2 teaspoon red pepper flakes (optional)</li> <li itemprop="recipeIngredient">2 teaspoons toasted sesame seeds</li> </ul> <hr class="divider-50 divider-medium"> <h3>Instructions:</h3> <ol itemprop="recipeInstructions"> <li><p align="justify">Toss all ingredients except sesame seeds together in a large bowl to mix well.</p></li> <li><p align="justify">Refrigerate for 1-2 hours to allow flavors to blend.</p></li> <li><p align="justify">Sprinkle with sesame seeds to serve.</p></li> </ol> Note: If your sesame seeds aren’t toasted, heat them in a small pan over medium-low heat—stirring constantly—for 1-2 minutes or until they turn golden and give off a nutty aroma. </section> </article>