This spicy cucumber salad is a refreshing side for almost every summer meal: crisp vegetables meet spicy sour dressing & a contrasting toasty topping.
CRISP: Trim off and discard the ends of the baby cucumbers, then slice them lengthwise in half. Chop the cucumber halves into bite size pieces and add them to a mixing bowl. Sprinkle the chopped cucumbers with the coarse salt and toss or stir to coat. Cover the bowl, pop it into the fridge and let the cucumbers sit for 30 minutes to chill & draw out excess liquid.
SHAKE: While the cucumbers are in their salt bath, whisk up the dressing. Measure the vinegar, lime juice, fish sauce, microplaned garlic, coconut sugar, red pepper flakes and toasted sesame oil into a mason jar with a lid. Seal the jar tightly, then give the dressing a gentle swish around to combine. Make sure that the garlic is sitting at the bottom of the jar so that it mellows out in the dressing nicely, then pop the dressing in the fridge to chill for a bit, too.
DRY: Drain the salted cucumbers through a colander and lay a clean dish towel down on your work surface. Spread the drained cucumbers out on the dish towel, then wipe the bowl dry. Gently pat & blot the excess moisture from the cucumbers with the owel, then wrap them up loosely in the towel to absorb any last bits of liquid.
DRESS: Return the drained and dried cucumbers to the mixing bowl. Add the diced red onion & dressing, then toss to coat.
SPRINKLE: Roughly chop together the dry roasted almonds and cilantro. Divide the cucumber salad between plates or pile it onto a serving platter to share, then sprinkle the almond and cilantro mixture over the top just before serving.