Spicy Ginger Sesame Cucumber Salad

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This post is part of our restricted diet series from Beth of Tasty Yummies.

This easy-to-make salad is one of my favorite go-to summer sides. Now that the beautiful heirloom cucumbers in my garden are coming in strong, I have been enjoying this cool, crisp salad nearly every day. The many wonderful Asian-inspired flavors are all so perfectly well-balanced by the various fresh ingredients.

By allowing some of the liquid to drain off from the cucumbers, you can make this refreshing salad ahead of time, keep it chilled, and not lose any of the amazing crispy crunch of the cucumbers. The cucumbers in my garden are quite high in water compared to other varieties, so I find this step particularly important when I use them. I also really love this salad with Persian cucumbers, as they hold up super well and their flavor is incredible.

Serve this refreshing and light Asian inspired salad alongside some steamed rice and maybe a little freshly sliced avocado, maybe your favorite fish, if you eat it – no matter how you serve it or eat it, I can promise this salad will become a summer staple in your house, too!

spicy cucumber salad

Spicy Sesame Ginger Asian Cucumber Salad
serves 2 – 4

2 medium cucumbers, sliced thin into rounds or ribbons using a spiralizer or sharp knife
fine sea salt
1 tablespoon finely minced jalapeño pepper (optional)
1/4 cup thinly sliced red onion
1 tablespoon toasted sesame seeds
2 tablespoons fresh cilantro, roughly chopped

Spicy Sesame Ginger Vinaigrette

2 tablespoons dark sesame oil
1 tablespoon extra virgin olive oil
1 tablespoon gluten-free soy sauce*
2 tablespoons rice wine vinegar
2 teaspoons honey (or other sweetener)*
2 teaspoons fresh ginger, minced
1 clove garlic, minced
pinch or two red chile flakes

Place the thinly sliced cucumbers into a colander and sprinkle with a few pinches of sea salt, allow to sit while you prepare the other ingredients. (This is the so the water from the cucumbers doesn’t water-down the dressing).

While the cucumbers sit, make the dressing. Add all of the ingredients to a small bowl. Whisk well to combine.

Once you are ready to assemble the salad rinse the cucumbers and pat dry with paper towels or a clean kitchen towel. Transfer to a large salad bowl.

Add the red onions and the minced jalapeño, half of the sesame seeds and half of the cilantro. Pour the dressing over top of the salad and gently toss to combine. Sprinkle the remaining sesame seeds and the remaining cilantro over top. Chill until ready to serve. Enjoy!

*NOTES:
You can also use: gluten-free tamari, liquid aminos or coconut aminos
To make vegan, opt for sugar, agave or other sweetener

spicy cucumber salad

For more of Beth’s recipes visit her blog Tasty Yummies.

More healthy recipes from the BLDG 25 Blog.

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Comments

Vijay @ NoshOnIt -July 10, 2014, 10:14AM

This looks amazing – totally making it tonight!

Lauren -July 10, 2014, 12:07PM

This sounds delicious! I am always looking for new veggie recipes for summer side dishes and this is perfect!

Lauren | http://www.livelovelauren.com

Juliette Laura -July 10, 2014, 11:10PM
Esther -July 11, 2014, 2:44PM

Asian-inspired? More like typical Asian side-dish that’s being Columbused in this article.

Kay -July 11, 2014, 2:46PM

^ LOL I agree with you.

Olivia -July 11, 2014, 3:51PM

Hello! Is there a technique that can be used to slice the cucumbers quickly? I just tried making this and i found slicing them without the spiralizer was very tedious.

scott -July 12, 2014, 5:10PM

Just made this for lunch. A bit of work to make it come together, but was worth it. Real good! My Asian wife agreed.

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