Cucumber and fennel salad with a chinese vinaigrette

Delight your taste buds with a refreshing cucumber and fennel salad dressed in a tangy Chinese vinaigrette. A perfect blend of crisp and zesty flavors.

Ingredients:

• 4 small Persian cucumbers, very thinly sliced by hand or with a mandolin
• 1 teaspoon sea salt
• 1 fennel bulb, quartered, and then sliced very thinly with a mandolin
• 1 tablespoon fennel fronds, chopped
• 2 teaspoons toasted sesame oil
• 1/2 teaspoon red pepper flakes
• 3 tablespoons rice vinegar
• 2 teaspoons sugar

Instructions:

1. Place the cucumber slices in a colander and sprinkle salt over them. Let them sit for an hour to drain excess moisture. Then, pat them dry with a paper towel.
2. In a small saucepan, warm up the sesame oil over medium heat. Once it's hot, toss in the red pepper flakes. Cook and stir for around a minute, then take it off the stove.
3. Mix the rice vinegar and sugar together until the sugar dissolves completely. Then, incorporate the sesame oil and combine everything thoroughly.
4. Combine the cucumbers and fennel in a mixing bowl. Pour the vinaigrette over the veggies and mix well. Refrigerate the salad to cool, stirring occasionally.
5. Present as a side dish and savor the flavors.

Summary:

• Calories: 236 kcal
• Fat: 10 g
• Protein: 5 g
• Carbs: 36 g
• Potassium: 1397 mg
• Magnesium: 77 mg