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Asian Cucumber Salad
Recipe By
Recipe By :
Laura Reigel
Servings :
8
Prep Time
10
minutes
mins
Total Time
10
minutes
mins
EQUIPMENT
▢
mandoline slicer
INGREDIENTS
The Veggies
▢
3
cucumbers
about 4 cups thinly sliced. I like to use English or Persian cumbers when I can find them.
▢
1
red Serrano pepper
deseeded and finely diced
▢
½
red onion
thinly sliced, approximately ⅓ to ½ cup
▢
½
bunch cilantro
finely chopped, approximately ¼ cup
▢
1 tsp
fresh ginger
grated, about a one-inch piece
▢
1 tsp
garlic
crushed, approximately 2 cloves
Spicy Sesame Ginger Dressing
▢
¼
cup
tamari or soy sauce
▢
¼
cup
rice wine vinegar
▢
1
tbsp
mirin
▢
1 to 2
tbsp
sesame seeds
▢
1 tsp
crushed red pepper
optional
INSTRUCTIONS
Veggies
Slice cucumbers into thin slices. *Using a mandoline or food processor makes it really easy.
You'll want about 4-5 cups of cucumbers. Usually 3 large cucumbers is sufficient.
Add the sliced red onions, the diced red pepper, cilantro, garlic, and ginger.
Add the ingredients for the dressing and then toss the cucumber salad.
Sprinkle the cucumbers with black sesame seeds and toss again.
Chill for a few hours before serving.
Store in an air-tight container for up to a week.
Video
RECIPE TIPS
Shortcut:
You can use jarred garlic and ginger for a shortcut here.
Gluten Free:
Make sure to use tamari or coconut aminos.
NUTRITION
Calories:
28
kcal
|
Carbohydrates:
5.6
g
|
Protein:
1.8
g
|
Fat:
0.2
g
|
Fiber:
0.8
g
|
Sugar:
2.4
g