Asian Cucumber Salad
Ingredients
-
1.5
pounds
Turkish, Persian or English cucumbers (about 5 cups sliced)
-
0.5
teaspoon
salt
-
4-5
scallions, finely sliced
-
1
teaspoon
ginger, grated
-
1
clove
garlic, finely minced
-
0.25
cup
rice vinegar
-
1
tablespoon
soy sauce, Bragg’s Liquid Amino Acid or Coconut amino acid
-
1
tablespoon
toasted sesame oil
-
1
tablespoon
maple syrup (or honey, or sugar)
-
1
teaspoon
chili garlic sauce (sambal oelek) or sriracha, more to taste
-
1-2
tablespoons
toasted sesame seeds
Instructions
- ["Score cucumbers lengthwise with a fork, then slice thinly.", "Toss sliced cucumbers with salt and let stand to release water.", "Strain cucumbers and place in a large bowl.", "Add scallions, ginger, garlic, rice vinegar, soy sauce, sesame oil, maple syrup, chili paste, and sesame seeds. Mix to combine.", "Adjust salt and spice to taste.", "Refrigerate until ready to serve."]
Nutrition Facts (estimated)
Servings
4-5
Calories
89
Total fat
4.8g
Total carbohydrates
11.5g
Total protein
2g
Sodium
mg
Cholesterol
mg
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