Name: Crunchy Sesame Cucumber Salad (Gluten Free)
Prep time: 10 min
Total time: 30 min
Cuisine: Asian
Ingredients: 5-6 mini Persian cucumbers cut into 1/4-1/2 inch thick rounds (about 3 cups worth); 3 tablespoons coconut aminos (or gluten free soy sauce); 2 tablespoons rice vinegar; 1 1/2 tablespoons honey; 1 teaspoon kosher salt, or to taste; 2 tablespoons toasted sesame oil; 2 teaspoons sesame seeds, plus more to garnish

Description

Learn how to make this easy, crunchy sesame cucumber salad with a simple sesame oil and rice vinegar dressing to pair perfectly your next Asian-inspired meal! It has a crave-worthy fresh-crisp texture with light and well-balanced flavors that is such a treat for raw veggie side dish lovers. Our version is made using coconut aminos instead of soy sauce to make it gluten free, and lots of the prep time is hands off.

Ingredients

Scale

5-6 mini Persian cucumbers cut into 1/4-1/2 inch thick rounds (about 3 cups worth)
3 tablespoons coconut aminos (or gluten free soy sauce)
2 tablespoons rice vinegar
1 1/2 tablespoons honey
1 teaspoon kosher salt, or to taste
2 tablespoons toasted sesame oil
2 teaspoons sesame seeds, plus more to garnish

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Instructions

Make the dressing. Whisk together coconut aminos, rice vinegar, honey, salt, sesame oil, and sesame seeds in a small bowl until well combined and salt and sweetener are dissolved.
Mix salad together. In a medium sized bowl (one big enough to easily stir salad together), toss sliced cucumbers with dressing and move to the refrigerator to marinate for at least 20 minutes – ideally tossing every 5 minutes to ensure all pieces of cucumber have a chance to marinate in the dressing.
Season and serve. Toss salad once more just before serving and season to taste with salt if desired. Garnish with extra sesame seeds, serve and enjoy!