Healthy Cucumber Salad
A delicious and refreshing salad that's light, crunchy, and perfect for any occasion, packed with flavor and health benefits.
Ingredients
Salad Ingredients
- 5-6 pieces mini seedless cucumbers
- 2 tbsp soy sauce or coconut aminos Use coconut aminos for a gluten-free option.
- 1 tbsp rice vinegar
- 1 tbsp honey Substitute with maple syrup for a vegan option.
- 1 tbsp chili garlic sauce Adjust for heat preference.
- 2 stems green onion
- 1 tbsp sesame seeds
- 1 clove garlic Mince before adding to the salad.
- 1/2 inch grated ginger Optional ingredient.
- 1 tsp sesame oil
Instructions
Preparation
- Slice the mini cucumbers into thin rounds.
- In a large bowl, combine the soy sauce (or coconut aminos), rice vinegar, honey, chili garlic sauce, sesame oil, and grated ginger (if using).
- Add the sliced cucumbers and toss to coat.
- Chop the green onions and add them to the salad.
- Mince the garlic and mix it in with the salad.
- Sprinkle sesame seeds on top before serving.
- Chill in the refrigerator for at least 10 minutes before serving for enhanced flavor.
Notes
To keep cucumbers crispy, slice just before serving. Adjust ingredients based on taste for sweetness or heat. Best enjoyed fresh, store leftovers in an airtight container for up to 2 days.