Simple Cucumber Salad with Garlic Chives & Rice Vinegar

Cool, crunchy, and kissed with just the right amount of tang, this cucumber salad is a perfect summer side. Garlic chives add a soft, savory punch that elevates it beyond your average pickle-y plate. Serve it with grilled meats, grain bowls, or eat it straight from the bowl standing at the fridge—we won’t tell.

Ingredients

• 2 large Trefoil Gardens cucumbers, halved lengthwise and thinly sliced

• 1/4 cup rice vinegar (adjust to taste)

• 1 teaspoon sugar

• 1/2 cup chopped garlic chives

• Pinch of salt

• Optional: sesame seeds, chili flakes, or a drizzle of toasted sesame oil

Instructions

1. In a bowl, toss cucumber slices with a pinch of salt

2. Add rice vinegar, sugar, and garlic chives. Toss well to combine.

3. Taste and adjust—add more vinegar or a touch more sugar if needed (if flavor is too sharp try adding a splash of water).

4. Sprinkle with sesame seeds or chili flakes if you want a little something extra.

5. Let chill for at least 15 minutes before serving for the flavors to meld.