By Rissa Miller, Senior Editor Vegetarian Journal

This salad celebrates the contrasting flavors of mellow, cooling cucumbers and spicy chili paste. The two balance each other beautifully in a crunchy salad perfect as a side dish on any warm afternoon, or for a light lunch. Want to bulk it up? Add some or all of the optional toppings, and make it into a meal by adding tofu, a red bell pepper, and noodles.

Asian-Inspired Cucumber Salad

(Serves 3)

3 cups cucumbers, sliced into bite-size pieces

1-3 cloves garlic, minced (to taste)

2 scallions, finely chopped

Dressing:

juice of 1 lime

1 Tablespoon rice vinegar (or white vinegar)

1 Tablespoon chili paste (or less, to taste)

1 Tablespoon low-sodium soy sauce or tamari

1 Tablespoon agave syrup

1 Tablespoon water

1 teaspoon peanut or sesame oil

Pinch red pepper flakes (optional, to taste)

Toppings: (optional)

4-5 slivered fresh basil leaves

1-2 Tablespoons chopped peanuts

1 teaspoon sesame seeds

Add all dressing ingredients to a bowl and whisk together. Add cucumbers, garlic, and scallions, and toss to coat. Top as desired and serve chilled. Even tastier the second day!

Make it a meal: 

To bulk this salad up into a hearty lunch or dinner, double the dressing and use half to marinade a block of pressed, firm tofu overnight. The next day, cube the tofu and add to the cucumber salad. Also, add a sliced red bell pepper. Serve over prepared rice or cellophane noodles.