Asian Cucumber Salad
This quick and healthy Asian cucumber salad is easy, refreshing, and perfect for summer! It’s paleo, vegan, keto, and Whole30 friendly.
Servings: 4
Calories: 69kcal
Equipment
- Original Coconut Aminos
Ingredients
- 2 English Cucumbers
- 1/2 small red onion
- 1/4 small red pepper
- 1 inch fresh ginger
- 1 small clove garlic
- 1 - 2 stalks of green onion
Dressing
- 3 tbsp rice vinegar
- 3 tbsp coconut aminos
- 1 tbsp sesame oil
- 1 tsp sea salt *
- 1/4 tsp red pepper flakes
- 1 tsp sugar **
Instructions
- Wash and dry all the produce. Thin slice cucumbers, red onion, and red pepper. Mince ginger and garlic. Chop green onion for garnishing.
- Add all the prepared produce to a big mixing bowl, except for the chopped green onion.
- In a small bowl, whisk all the ingredients for the dressing.
- Pour the dressing over prepared produce. Mix well.
- For best results, chill in the fridge for half an hour before serving.
Notes
- * Salt to taste. Note that the coconut aminos is salty itself.
- ** My dad's original recipe includes 1 tsp of cane sugar. You can use coconut sugar for paleo option, or omit it for Whole30 option.
- For storage instruction, check the "How to Store Asian Cucumber Salad" section in this post.
Nutrition
Serving: 1g | Calories: 69kcal | Carbohydrates: 8g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Sodium: 586mg | Fiber: 1g | Sugar: 5g