Cucumber salad

Makes 6

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2 large thin-skinned cucumbers (about 1½ pounds), sliced thin

Salt to taste

3 tablespoons apple cider vinegar

1 tablespoon low-sodium soy sauce

1 teaspoon sugar

1 small garlic clove, minced or pureed

1 teaspoon minced fresh ginger

1/8 teaspoon red pepper flakes, or more to taste

Freshly ground pepper

2 tablespoons canola oil

1 bunch scallions, white and light-green parts, thinly sliced (¼ cup reserved for

fried rice)

2 tablespoons chopped cilantro

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1. Sprinkle the cucumbers with a generous amount of salt and let sit in a colander in the sink for 15 minutes. Rinse and dry on a kitchen towel. Transfer to a salad bowl.

2. Whisk together the vinegar, soy sauce, sugar, garlic, ginger, red pepper flakes, and pepper. Whisk in the oil. Toss with the cucumbers, scallions, and cilantro.

Chill until ready to serve as a side with cauliflower fried rice.

Per serving: Per serving: 69 calories, 5 g fat, 0 mg cholesterol, 179 mg sodium, 213 mg potassium, 6 g carbohydrates, 1 g fiber, 3 g sugar, 1 g protein

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