Asian Cucumber Salad-Oil Free

DESCRIPTION:

Here’s a simple Asian cucumber salad recipe that I think you’ll fall in love with. Light, refreshing, fast and easy to make. It’s packed with garlic, fresh ginger, tamarind and a nutty sesame-infused dressing. Oil free, sugar free and vegan, this salad is perfect as a side dish, summer lunch, or a healthy meal prep, perfectly coated and ready to enjoy immediately.

INGREDIENTS:

For the salad:
5 Persian cucumbers, thinly sliced
1/2 tsp sea salt

DRESSING:
2 1/2 Tablespoons Low sodium coconut aminos
2 1/2 Tablespoons rice vinegar, sugar & salt free
1 Teaspoon grated fresh ginger
1/2 Teaspoon ground garlic powder
3/4 Teaspoon Tamarind Paste
1 Teaspoon fresh lime juice
1/4 Teaspoon dried chili flakes
1 1/2 Tablespoons toasted sesame seeds

PREPARATION:

1-Thinly slice the cucumber and place in a colander. Then place a bowl underneath the colander to collect the excess water. Toss cucumbers slices with salt and let it sit for 1 hour to draw out excess water.
2-Toast the sesame seeds in a dry skillet until fragrant and set aside.
3-In the meantime, toss all the salad ingredients into a high speed blender and blend until smooth. Set aside
4-Rinse the cucumbers 5-10 seconds , to remove excess sodium, and gently squeeze the excess water. Place the cucumbers on top of a paper towel, spread and place a paper towel on top. Gently pat dry.
5-Place the cucumbers in a bowl, and coat the cucumber slices evenly with the sesame infused dressing. Let it stand 10-15 minutes for flavors to meld.
6-Sprinkle extra toasted sesame seeds and chopped green onions on top. Serve immediately.

CHEF´S NOTE:

Link to watch the video: Click Here