This quick and easy cucumber salad recipe, loaded with tongue-tingling sesame, ginger, and soy sauce, holds a permanent spot in our healthy summer side dish rotation


1 lb.Persian cucumbers
Kosher salt
2 tbsp. sesame oil
1 tbsp. sesame seeds
1 tbsp. low-sodium soy sauce
1/2 tbsp. lemon juice
1 tsp. grated peeled fresh ginger
1/3 c. cilantro, roughly chopped
Chili oil, for serving



  1. Halve each cucumber lengthwise and, with side of chef’s knife, bash it slightly to crush, then cut each half into 4 to 6 chunks. Transfer cucumbers to bowl and toss with 2 tsp salt. Let sit 10 minutes.
  2. Meanwhile, in large bowl, whisk together sesame oil, sesame seeds, soy sauce, lemon juice, ginger, and honey.
  3. Transfer cucumbers to colander and rinse, then shake off as much water as possible. Add to bowl with dressing and toss to combine, then toss with cilantro. Serve drizzled with chili oil if desired.

Source : goodhousekeeping

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