Sesame Cucumber Salad Recipe

Sliced cucumber salad with marinade in a white bowl.

hungrydanekitchen

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Prep Time 1 10

Course Appetizer, Salad, Side Dish

Cuisine Asian

Servings 1/2 cup servings

Calories 27 kcal

Ingredients

4 cups Cucumbers, sliced
1 tsp Sesame Oil
2 tbsp Coconut Aminos
2 tbsp Rice Vinegar
1 tbsp Honey
1 clove Garlic
1 tsp Sesame Seeds
¼ tsp Salt

Instructions

Wash and slice the cucumbers into about ⅛-¼ inch rounds leaving the skin on if you're using organic. If not, I would peel off the skin.
Place the sliced cucumbers in a medium sized bowl.
In a small bowl, whisk together the coconut aminos, sesame oil, rice vinegar, minced garlic, honey and salt.
Pour the liquid mixture over the sliced cucumbers and toss to coat. Cover and store in the refrigerator for about 1 hour to allow the flavors to blend and absorb.
Serve chilled with sesame seeds sprinkle on top and Enjoy!

Notes

Storage

Store this salad in an airtight container in the refrigerator for up to 3 days.

It is not recommended to freeze this salad as the cucumbers are about 96% which would make them mushy when thawed.

Nutrition

Serving: 8gCalories: 27kcalCarbohydrates: 5gProtein: 0.5gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.2gSodium: 159mgPotassium: 95mgFiber: 1gSugar: 3gVitamin A: 48IUVitamin C: 2mgCalcium: 13mgIron: 0.2mg

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