Cucumber Salad Recipe (without dill!)
This cucumber salad has no dill with all the flavor! This cucumber salad has soy sauce, apple cider vinegar, sesame oil, sugar and siracha. A flavorful way to enjoy a fresh cucumber harvest.
Equipment
- cutting board
- knife
- common measuring utensils
- small mixing bowls
Ingredients
- 2 medium cucumbers about 2.5 cups sliced thin
- 1/2 tsp salt
- 1/2 tsp ground ginger
- 2 tsp minced garlic
- 2 tbsp apple cider vinegar or rice vinegar
- 1 tbsp soy sauce I used low sodium
- 2 tsp sesame oil
- 1 tbsp granulated sugar or honey/maple syrup
- 1 tsp siracha sauce
- 2 tsp sesame seeds toasted
Instructions
- Using a fork prick the cucumbers lightly. This helps the dressing soak in for flavor.
- Next, slice the cucumbers very thin. Place them in a mixing bowl and mix with salt to draw out water. This prevents salad from getting too "watery". Set aside while making dressing.
- In a small bowl- toss all the remaining ingredients and whisk well to combine.
- Use a paper towel to pat the cucumbers somewhat dry, or strain with a mesh strainer.
- Next add the dressing to the cucumbers and mix well. Taste and adjust salt or sweetness if needed.
- Store in fridge until ready to serve. Flavor will increase if it sets in fridge for at least 30 minutes.
- This cucumber salad will taste best on the same day, but can be eaten for up to 3 days- it just may get watery and need to be stirred.
Nutrition
Serving: 1.5cupCalories: 97kcalCarbohydrates: 11.3gProtein: 1.3gFat: 5.7gSaturated Fat: 0.9gPolyunsaturated Fat: 2.3gMonounsaturated Fat: 2.2gSodium: 400mgPotassium: 219.5mgFiber: 1.1gSugar: 7.2g
Tried this recipe?Let us know how it was!