Cucumber Salad
This Asian Cucumber Salad is a fresh and flavorful side dish made with mini cucumbers and coated in a savory Asian-inspired sauce. Pairs well with any main and is naturally gluten-free, vegan, paleo, low carb with a Whole30 option.
Ingredients
- 6 mini or Persian cucumbers washed and dried
- 2 tsp sea salt or kosher salt
Sauce
- 1 tbsp coconut aminos
- 1/2 tbsp coconut vinegar or rice wine vinegar
- 2 tsp fresh lime juice
- 1 1/2 tsp toasted sesame oil
- 1/8 - 1/3 tsp chili flakes or chili oil , use less or more to taste
- 2-3 tsp maple syrup or coconut sugar , or more to taste. Can also sub with Lakanto golden monk fruit sweetener or preferred sweetener. Omit for Whole30.
- 2 cloves garlic , finely minced
- 1 green onion . finely sliced + reserving a little bit for garnish
- 1/2 tsp finely chopped fresh cilantro + more for garnish
Instructions
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Cut cucumbers into coins, smash / bash or slice into a spiral shape as show.
For cutting the cucumber into a spiral shape: Place a pair of chopsticks vertically between one cucumber on both sides (acts as a guide to avoid slicing all the way through). Use a sharp knife to make thin cuts from the top diagonally on a 45-degree angle towards the chopsticks (for the spiral / accordion shape). Flip the cucumber over and repeat for the other side making perpendicular slices to the first side. Repeat for remaining cucumbers and transfer to a large bowl.
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Sprinkle salt over the cucumbers. Let cucumbers soak in the salt for at least 5 minutes but no longer than 10 minutes. Wash with cold water to completely remove the salt. Dry well and set aside in a serving bowl.
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In a small bowl, add all the ingredients for the sauce and mix / whisk to combine. Pour the sauce over the cucumbers and gently toss to combine.
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Serve immediately or chill in the fridge for at least 20 minutes for best results. Sprinkle a little bit of sesame seeds + more green onions + cilantro and enjoy.