Asian Cucumber Salad
Perfect as a light and invigorating side dish, this Asian Cucumber Salad is not only a feast for the senses but also a healthful addition to any meal. Enjoy the cool, crisp sensation with every bite, transporting your taste buds to the vibrant and diverse culinary landscape of Asia.
Vegan
Jump to recipe
PREP TIME15 Mins
COOK TIME0
SERVES4-5
Ingredients
- 1 ½ cucumbers, washed and peeled
- 4-5 scallions, thinly sliced
- 1 teaspoon fresh ginger, grated
- 1 clove garlic, finely minced
- ¼ cup CÓCOES Organic Coconut Flower Vinegar
- 1 tablespoon CÓCOES Organic Coconut Flower Aminos
- 1 tablespoon toasted sesame oil
- 1 tablespoon CÓCOES Organic Coconut Flower Syrup
- 1-2 tablespoons toasted sesame seeds
Method
- Slice the cucumbers lengthwise into thin ribbons using a mandoline or a sharp knife. If the seeds are large, use a spoon to scoop them out before slicing.
- In a small bowl, whisk together the CÓCOES Aminos, CÓCOES Vinegar, sesame oil, thinly sliced scallions, CÓCOES Syrup, minced garlic, and grated ginger. Taste and adjust sweetness and acidity to your preference.
- Transfer the sliced cucumbers to a large bowl and pour the dressing over them. Toss gently to ensure all the cucumber ribbons are evenly coated.
- Just before serving, sprinkle the salad with toasted sesame seeds for a delicious and nutty crunch.
