Million Dollar Tahini-Sesame Cucumber Salad

Instructions

1. 1Wash and dry the English cucumbers. For a striped effect, you can partially peel them by running a vegetable peeler lengthwise down the cucumber, leaving alternating strips of skin. Slice the cucumbers into thin rounds or half-moons, about 1/8 to 1/4-inch thick. Place them in a colander and sprinkle lightly with 1/2 teaspoon of salt. Let sit for 10-15 minutes to draw out excess water, then pat them thoroughly dry with paper towels.
2. 2While the cucumbers are draining, prepare the dressing. In a small bowl, whisk together the rice vinegar, soy sauce, tahini, honey (or maple syrup), minced garlic, grated ginger, toasted sesame oil, and chili crunch (if using) until the mixture is smooth and creamy. If the tahini makes the dressing too thick, you can add 1-2 teaspoons of water to reach a pourable consistency.
3. 3In a large serving bowl, combine the dried cucumber slices, chopped roasted cashews (or peanuts), and the very thinly sliced red onion (if using).
4. 4Pour the prepared tahini-sesame dressing over the cucumber mixture. Toss gently to ensure all the ingredients are evenly coated.
5. 5Cover the bowl and refrigerate for at least 15-30 minutes. This chilling time allows the flavors to meld beautifully and ensures the salad is refreshing.
6. 6Just before serving, stir in the fresh chopped cilantro. Transfer the salad to a serving dish, if desired, and garnish generously with toasted sesame seeds.

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