Asian Cucumber Salad
vegan ~ gluten-free ~ dairy-free ~ raw
Serves: 4-6
Total Time: 15 minutes
(plus an optional 1-hour to allow cucumbers to drain excess water)
Difficulty: Easy
Author: Vegan Rescue/Jessica Williams
Fresh and Spicy.
I’ve been wanting to create a version of this cucumber recipe for some time now. It’s one of those viral food creations that has been on my “to make” list. The additional peppers (Green Finger Hot peppers) are optional in this recipe, we still had some left from my husband’s co-worker. This is such an easy recipe, and I already had most of the ingredients out from the Kung Pao Tofu. Enjoy!
Ingredients:
6 to 8 Mini or Persian Cucumbers
1-1 1/2 Tsp Salt (if you plan to drain the excess liquid)
2 Tbsp Soy Sauce
1 Tbsp Apple Cider Vinegar
1 Tbsp Agave Nectar
2 Tsp Sesame Oil
3 Fresh Garlic cloves, minced
1 Tsp Crushed Red Pepper Flakes
1/3 Cup Peanuts, chopped
Additional sliced peppers (e.g. Green Finger Hot), optional
Directions:
-Slice cucumbers thinly, I used a mandolin.
If you chose to drain the cucumbers of excess water/liquid. Toss the cucumbers with the salt in a strainer over a bowl and refrigerate for about an hour.
-In a bowl, combine together the soy sauce, vinegar, agave, sesame oil, garlic and pepper. Whisk together to combine and add the peanuts.
-Toss all ingredients together with cucumbers and serve. Refrigerate leftovers, I would eat within a day.
-Enjoy!
Asian Cucumber Salad
Serves: 4 to 6
Cook Time: 15 minutes or up to an hour
Difficulty: Easy
Author/Credit: Jessica Williams/Vegan Rescue
Ingredients:
6 to 8 Mini or Persian Cucumbers
1-1 1/2 Tsp Salt (if you plan to drain the excess liquid)
2 Tbsp Soy Sauce
1 Tbsp Apple Cider Vinegar
1 Tbsp Agave Nectar
2 Tsp Sesame Oil
3 Fresh Garlic cloves, minced
1 Tsp Crushed Red Pepper Flakes
1/3 Cup Peanuts, chopped
Additional sliced peppers (e.g. Green Finger Hot), optional
Directions:
-Slice cucumbers thinly, I used a mandolin.
If you chose to drain the cucumbers of excess water/liquid. Toss the cucumbers with the salt in a strainer over a bowl and refrigerate for about an hour.
-In a bowl, combine together the soy sauce, vinegar, agave, sesame oil, garlic and pepper. Whisk together to combine and add the peanuts.
-Toss all ingredients together with cucumbers and serve. Refrigerate leftovers, I would eat within a day.
-Enjoy!
