Asian-Style Cucumber Salad
Crisp cucumbers are tossed with a tangy, sesame-infused dressing, creating a vibrant dish that's low in sugar, gluten-free, paleo-friendly, and vegan.
4 servings
Ingredients
- 3 English cucumbers or six small Israeli cucumbers, cut into quarters lengthwise and sliced into 1/4” slices
- 3 scallions, sliced thinly (optional)
- 2 tablespoons sesame seeds, toasted
- 2 tablespoons rice vinegar
- 1 tablespoon white wine vinegar
- 3 tablespoons coconut aminos or low sodium soy sauce
- 10 drops sesame oil
- 1 teaspoon dry mustard powder
- Pinch chile flakes or more to taste
Instructions
- 1
Combine all ingredients in a medium sized bowl and toss. Let marinate in dressing for one hour before serving.
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