Asian Inspired Cucumber Salad
Servings: 4
Total Time: 30 minutes
Ingredients
Dressing:
1/2 tsp ginger, minced
1 tsp Kosher salt
2 tsp sugar
4 TBSP rice vinegar
2 1/2 TBSP oil (I used coconut oil)
dash red pepper flakes, optional
1/4 tsp toasted sesame oil
1/2 cup carrots, julienne
1 cucumber, scored, seeded, quartered and thinly sliced on the bias
1/4 cup red onion, fine julienne
1/2 cup yellow pepper, fine julienne
1 large green onion, sliced on the bias
1 TBSP cilantro, chiffanade
Directions
1. Whisk all the dressing ingredients in a bowl.
2. Add the rest of the ingredients and toss together.
3. Taste and adjust seasoning if needed.
4. You can serve immediately or store in the fridge up to 24 hours before serving. It probably is best served after the flavors meld for 8 hours in the fridge or 2 hours at room temperature.
2. Add the rest of the ingredients and toss together.
3. Taste and adjust seasoning if needed.
4. You can serve immediately or store in the fridge up to 24 hours before serving. It probably is best served after the flavors meld for 8 hours in the fridge or 2 hours at room temperature.
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