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cucumber salad

Asian Cucumber Salad

This light, refreshing salad with an Asian punch of flavor comes together in just 5 minutes.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 6 servings
Course: Appetizer, Lunch, Salad, Side Dish
Cuisine: Asian
Ingredients Method Notes

Ingredients
  

  • 2 seedless (persian) cucumbers
  • ½ cup shredded carrots
  • ½ cup edamame
  • ¼ cup red onion thinly sliced
  • black or white sesame seeds optional
  • 2 tbsp low sodium soy sauce
  • 2 tsp lime juice
  • 2 tbsp rice wine vinegar
  • 2 tsp chili garlic sauce substitute red pepper flakes or hot sauce
  • 2 tsp honey
  • ½ tbsp red miso paste
  • ½ tsp sesame oil
  • 1 clove garlic minced

Method
 

  1. Using the ribbon blade of a spiralizer, spiralize the cucumbers, cutting the ribbons ever 6-8 inches. Alternatively, thinly slice the cucumbers with a sharp knife or mandolin.
  2. Place slices cucumbers in a large bowl or serving platter. Add carrots, edamame, onions, and sesame seeds and toss gently
  3. In a smaller bowl, mix the remaining ingredients. Pour over the vegetables or serve on the side.
  4. Serve immediately. If serving later, see notes below.

Notes

If not serving immediately, place sliced cucumbers in a strainer and sprinkle with salt, allowing them to sit for at least 30 minutes. Rinse with cold water and pat dry when ready to serve. This will draw out excess moisture so the cucumbers do not become too wet when serving.