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    Home > Salads & Dressings

    By Spoonful of Plants Leave a Comment

    Asian Cucumber Salad

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    It's about this time of year when gardens are overflowing. If you are looking for ways to use some of those cucumbers you have laying around, then this week's Asian Cucumber Salad recipe is for you! Spiralized cucumbers are tossed together with a dressing inspired by Asian flavors that is both tangy and refreshing.

    Asian Cucumber Salad Ingredients

    This recipe is so simple I hesitate to even call it a recipe! But there are a few key ingredients that make this dish delicious.

    1. Cucumbers (Obviously). What makes this salad a little bit more interesting is the way the cucumber is sliced. I used a spiralizer to make swirly cucumber ribbons. The texture was really fun and different.
    2. Carrots. Add a crunchy, sweet and colorful element to the salad.
    3. Edamame. I keep frozen edamame in my freezer at all times, so I can defrost a handful whenever I want to add them to salads or rice dishes. Edamame are extremely nutritious, with 9 grams of fiber and 17 grams of plant protein per cup.
    4. Scallions. Chopped scallions add a dimension of subtle onion flavor.
    5. Sesame Seeds. I use sesame seeds to add a little extra flavor, texture and visual appeal to the salad.

    Asian Cucumber Salad

    Dressing Ingredients

    The dressing is super simple too.

    1. Rice Vinegar. Used commonly in Asian cuisine, rice vinegar adds a unique flavor that goes very well with other components of the dressing.
    2. Soy Sauce. Just of touch of soy sauce is all that's needed to bring in a touch of umami richness.
    3. Chili Sauce. Offers a sweet, spicy tang to round out the dressing.
    4. Ginger. Gives the salad a slightly peppery zing (and we all know that ginger has a myriad of health benefits and is a wonderful spice to add to your diet whenever possible).
    5. Sesame or Peanut Oil- You could probably get away without using any oil at all, but I like the flavor that either oil brings to the dressing.

    Asian Cucumber Salad

    Asian Cucumber Salad

    How To Serve

    The salad is great if your in the mood for a light and refreshing lunch on a hot day.

    I like to serve it as a side dish or appetizer too. I've also added it on top of sandwiches and tossed leftovers into leafy green salads as well.

    Asian Cucumber Salad

    If you enjoyed this recipe you may also like Sesame Noodle Veggie Bowls.

    Asian Cucumber Salad

    Asian Cucumber Salad

    Spoonful of Plants
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    Prep Time 10 mins
    Total Time 15 mins
    Course Appetizer, Salad
    Cuisine Asian
    Servings 2
    Calories 103 kcal

    Equipment

    • Spiralizer

    Ingredients
      

    • 1 cucumber 1 large (or 2 small) spiralized
    • ⅓ cup carrots shredded
    • ⅓ cup edamame shelled 1
    • 1 scallion chopped
    • 1 teaspoon sesame seeds
    • 2 tablespoon rice vinegar
    • ½ teaspoon soy sauce
    • ¼ teaspoon ginger fresh or ground
    • 1 tablespoon sweet chili sauce
    • 1 teaspoon sesame oil

    Instructions
     

    • Make the dressing by whisking together the vinegar, soy, chili sauce, ginger and oil in a small bowl and set aside.
    • In a separate small to medium sized bowl, combine spiralized cucumber with the carrots, edamame, scallions and sesame seeds.
    • Spoon dressing over salad with and toss to combine, then serve.

    Notes

    This salad is best served right away. Store any leftovers in the refrigerator to preserve texture for up to 24hrs.

    Nutrition

    Serving: 1servingCalories: 103kcalCarbohydrates: 12gProtein: 4gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 188mgPotassium: 393mgFiber: 3gSugar: 8gVitamin A: 3672IUVitamin C: 8mgCalcium: 55mgIron: 1mg
    Keyword Asian, cucumber, salad, summer
    Tried this recipe?Mention @spoonfulofplants or tag #spoonfulofplants!
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