6Persian or Japanese cucumbers*often labeled "mini cucumbers"
1teaspoonreduced-sodium soy sauce
Crushed red pepper flakesfor serving
Slice the cucumbers into 1/4-inch pieces, transfer to a bowl.
Add the peanuts.
In a small bowl, whisk together the vinegar, sesame oil, soy sauce, garlic, and sugar.
Add the dressing to the cucumbers and peanuts and toss to combine. Top with crushed red pepper flakes to taste and serve.
*You also can swap 2 medium/large English cucumbers. Before slicing, cut the English cucumbers in half lengthwise, then with a small spoon, scrape out the seeds.
Recipe reprinted with permission from The Secret Ingredient Cookbook by Kelly Senyei. The original recipe calls for 2 Persian cucumbers but I am a fan of the higher veggie ratio, so I added extra. Feel free to adjust to your taste.
TO STORE. This salad tastes best the day it is made but can be refrigerated for up to 3 days. Taste and season the leftovers with a little extra soy sauce as needed.
TO FREEZE. I do not recommend freezing cucumbers. Their high water content will cause them to become mushy.