Asian Cucumber Salad

Thinly slice 2 large cucumbers (such as English or Persian) into rounds.

In a medium bowl, whisk together 3 tablespoons of rice vinegar, 2 tablespoons of soy sauce (low sodium preferred), 1 tablespoon of sesame oil, 1 tablespoon of honey or maple syrup, 1 teaspoon of grated fresh ginger, and 1 clove of minced garlic.

Add the cucumber slices to the bowl and toss gently to coat them evenly with the dressing.

Sprinkle 1 tablespoon of sesame seeds and 1/4 teaspoon of red pepper flakes (optional) over the salad.

Refrigerate for at least 15 minutes to allow the flavors to meld. The salad can be served immediately or stored in the refrigerator for up to 3 days.