Cucumber “Bang” Salad

Ingredients
4–5 mini cucumbers, sliced
2 cloves garlic, minced
1 tablespoon vinegar or lemon juice
1 teaspoon soy sauce or coconut aminos
1/2 teaspoon chili flakes
1/2 teaspoon dried dill or a little fresh dill
Salt, to taste
Black pepper, to taste
Optional
1 teaspoon sesame seeds
A splash of pickle juice
Chopped green onion
Instructions
Wash and slice the cucumbers into rounds.
Put them in a bowl or container.
Add garlic, vinegar or lemon juice, soy sauce, chili flakes, dill, salt, and black pepper.
Toss well until everything is coated.
Cover and chill for 15–30 minutes for more flavor.
Shake or stir again before serving.
Easy creamy version
Add:
1–2 tablespoons plain Greek yogurt
This makes it creamy while still keeping it light.
Tips
Smashing the cucumbers slightly before slicing gives more flavor.
Add more chili if you want it spicy.
Best served cold.