Ingredients

Scale

2 English cucumbers, thinly sliced

2 tablespoons coconut aminos

1 tablespoon toasted sesame oil

1 tablespoon rice vinegar

1 teaspoon fresh ginger, finely grated

2 cloves garlic, minced

1 teaspoon sesame seeds

1 dash fish sauce (optional)

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Instructions

1-Slice cucumbers: Slice the cucumbers and store them in an airtight container in the refrigerator for up to one day.

2-Make dressing: Whisk the dressing and store it in a jar in the refrigerator for several days.

3-Prep toppings: Prepare the extras, such as grated carrot, thinly sliced red onion, and sesame seeds, in separate small containers.

4-Toss and serve: When ready to serve, combine all the prepped ingredients in a large bowl and toss to coat.

Last Step:

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Notes

🥒 Keep the skin on English or Persian cucumbers to maximize fiber content and maintain a crisp texture.
⏱️ Store the dressing and sliced vegetables separately until ready to eat to prevent the salad from becoming watery.
🌿 Customize the dish by mixing in shredded carrots, thinly sliced red onion, or daikon radish for extra crunch.

Author: Ruby Bennett
Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Side Dish
Method: No Cook
Cuisine: Asian
Diet: Paleo, Whole30, Keto, Dairy-Free

Nutrition

Serving Size: 1 serving
Calories: 43
Sugar: 1g
Sodium: 320mg
Fat: 3g
Saturated Fat: 0.5g
Unsaturated Fat: 2.5g
Trans Fat: 0g
Carbohydrates: 5g
Fiber: 2g
Protein: 1g
Cholesterol: 0mg