Cucumbers, chives, garlic chips, sesame seeds, chili flakes and onion seasoned, pressed and tossed in a rice wine vinegar, tamari, vegan honey, tamari, gochujang paste marinade. I enjoyed this salad very much but the sesame oil is rich, so I will be serving mixed and on a bed of rice noodles. 

Preparation(s):

You'll want to toss this salad early to allow for the cucumbers to soak in the dressing for a couple hours before enjoying. Store the assembled cucumber salad in the airtight container in your fridge for up to 2 days. Any longer than that, and the acids in the dressing will break down the cucumbers and make them mushy. Enjoy!