Asian cucumber salad

Ingredients

12 oz. Persian cucumbers about 6- 7 mini cucumbers
1 tsp coarse sea salt

For the honey chili garlic vinaigrette:
2.5 tbsp rice vinegar
0.3 oz garlic grated
2 tbsp keto honey or 1.5 tbsp regular honey
1 tbsp toasted sesame oil
1-1.5 tsp Garlic chili sauce optional

Directions

Dice the cucumbers to ½-inch thick cylinder shape pieces. In a large mixing bowl, toss with salt and let rest for 30-45 minutes.

In the meantime, combine the salad dressing in a bowl. It should taste garlicky, tangy, and a little sweet. Store it in the fridge.

Rinse the cucumbers 2-3 times to remove the salt. The cucumbers should taste a little salty but not too salty.
Pat dry the cucumbers with a clean towel.

Place them in a large serving plate and stack the extras on top to make a little tower.

Pour the dressing over the cucumber. Toss well and serve immediately!