Asian Cucumber Salad
A delicious, healthy Asian Cucumber Salad Recipe
Equipment
- large bowl
Ingredients
- 2 english cucumbers large, sliced
- 5 green onions finely sliced
- 1/4 cup rice vinegar
- 1 tbsp sesame oil toasted sesame oil
- 1 tbsp maple syrup
- 1 tbsp coconut aminos
- 1/2 tsp sea salt
- 2 garlic cloves, minced
- 3 tbsp fresh ginger peeled, minced
- 2 tbsp sesame seeds toasted
- 1 tsp Sriracha sauce optional
Instructions
- Slice 2 large English cucumbers into uniform pieces. You can do this by hand, but I’m using the Kitchenaid fruit and vegetable spiralizer attachment (if using this, use the small core slicing blade). Optionally, you can leave them in groupings of spirals for a really elevated presentation (see video). But we're going to cut them straight down the middle to make uniform individual half slices. Let's add these to a large bowl. Now add in 5 green onions finely sliced. 1/4 cup rice vinegar. 1 tbsp toasted sesame oil. 1 tbsp maple syrup. 1 tbsp coconut aminos. 1/2 tsp himalayan ground sea salt. 2 clove garlic finely minced. 3 tbsp freshly minced ginger. and 2 tbsp toasted sesame seeds. Optionally you can also add in 1 tsp of sriracha if you like it spicy. Now mix it all until full combined. Plate, serve and enjoy
Notes
This can be served immediately after making. However, leaving it overnight (or for several hours) in the refrigerator in a covered, airtight container really helps to allow it to marinate and bring out the flavor!
Lasts up to 3 days in the refrigerator in a covered, airtight container.
Nutrition
Calories: 108kcalCarbohydrates: 13gProtein: 2gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 409mgPotassium: 321mgFiber: 2gSugar: 6gVitamin A: 309IUVitamin C: 8mgCalcium: 84mgIron: 1mg