Featured Side Snack Topping

Asian cucumber salad

October 25, 2015
Asian-cucumber-3

Asian-cucumber-2 Asian-cucumber

Recipe – Asian Cucumber Salad

Ingredients
2 baby cucumbers cut in halves and remove seeds (optional but it will be more watery with seeds)
1 cm fresh gingers thinly cut
1 tablespoon Honey (if vegan use agave sirup or brown rice sirup)
4 tablespoon Brown Rice Vinegar
2 tablespoon Soy Sauce
1 tablespoon Sesame Oil
1 tablespoon of Black Toasted Sesame Seeds
Handful of raw peanuts

Preparation
In a bowl whisk together honey, rice vinegar, soy sauce and sesame oil. Taste for seasoning.
Then add ginger and cucumbers to the bowel. Fold in the toasted sesames and allow salad to sit for 30 minutes or overnight
Top with crushed peanuts (optional) and serve!

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2 Comments

  • Reply Vegetarian Bibimbap – My Nordic Feast November 1, 2015 at 9:25 am

    […] 4) Ingredients soy and ginger marinated tofu asian cucumber salad (find recipe here) 2 cups (500 ml) black rice ½ daikon radish, cut into thin sticks 1 ripe papaya sliced 2 nori […]

  • Reply Vegetarian Korean Bibimbap – My Nordic Feast November 3, 2015 at 7:09 am

    […] 4) Ingredients soy and ginger marinated tofu asian cucumber salad (find recipe here) 2 cups (500 ml) black rice ½ daikon radish, cut into thin sticks 1 ripe papaya sliced 2 nori […]

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