Asian Cucumber Salad
A refreshing and tangy Asian cucumber salad with a savory dressing, perfect for paleo, Whole30, and keto diets.
Ingredients
- 2 large English cucumbers thinly sliced, or substitute with 6-7 medium pickling cucumbers
- 1 medium carrot grated
- 1/4 cup red onion thinly sliced
- 1 tsp fresh ginger grated on a microplane
- 1 clove garlic minced
- 2 tbsp coconut aminos soy sauce substitute
- 1 tsp sesame oil toasted preferred
- 1/2 tsp apple cider vinegar raw, unfiltered preferred
- 1/2 tsp fish sauce optional but recommended
- 1 tbsp sesame seeds for topping
Instructions
- Wash and thinly slice the cucumbers. Place in a large mixing bowl.
- Grate the carrot and add it to the bowl with the cucumbers.
- Thinly slice the red onion and add it to the bowl. If sensitive to raw onion, soak it in cold water for 10 minutes.
- In a small bowl, grate the ginger and add the minced garlic.
- Whisk in the coconut aminos, sesame oil, apple cider vinegar, and fish sauce (if using).
- Pour the sauce over the vegetables and toss well. Let the salad sit for about 5 minutes.
- Before serving, sprinkle with sesame seeds. Optionally, lightly toast them in a dry pan for about 2 minutes until golden and fragrant.
Notes
Serve immediately for maximum crunch.
You can prep components up to 24 hours in advance; store veggies and sauce separately.
The salad is best consumed within 24 hours for optimal texture.
For variations, you can add thinly sliced radishes, bell peppers, or snap peas.
Fish sauce is optional, but it adds a depth of flavor.