1 cucumber (about 8 ounces)
¾ teaspoon Sicilian Sea Salt
2 cloves garlic, minced
1 teaspoon Suyo Cucumber White Balsamic
1½ tablespoons sugar
1 teaspoon chili powder
1 teaspoon Baklouti Green Chili Olive Oil
½ teaspoon sesame oil
Sesame seeds for garnishing
Rinse the cucumber and slice into coins. Add the Sicilian Sea Salt to the cucumber, stir gently, chill in the refrigerator for 15 minutes.
Combine the garlic, Suyo Cucumber White Baslamic, sugar, chili powder, Baklouti Green Chili Olive Oil, and Sesame Oil in a separate dish to mix well. Mix until thoroughly combined, until the sugar has dissolved.
Drain the salt water from the cucumber and add the dressing to the cucumber, toss well.
Top with sesame seeds and enjoy!