Asian Cucumber Salad
It’s time for another Collectively Creative! Are you a new I&I reader? If so, head on over to this page to get a little background info as to what it’s all about! This month is the Lucky Edition! Don’t forget to check out the bottom of the post for the rest of the participating bloggers. 🙂
With St. Patty’s Day coming up, it seems like every blogger I know is sharing all of their best Irish-themed or green colored recipes. It’s time for me to jump on the bandwagon! Usually these St. Patty’s Day recipes sound delicious but aren’t necessarily very healthy (i.e. corned beef, fried potatoes, desserts with green food coloring and beer, etc.).
I’m happy to say that this Asian Cucumber Salad is green AND healthy – In fact, it’s gluten-free, sugar-free, and Paleo-friendly! It’s also super low-cal but yet bursting with bright flavors like refreshing cucumber, tangy vinegar, and spicy ginger. I think my favorite component is the toasted sesame seeds – They take a little extra time but toasting them really brings out their nutty flavor and gives this salad a nice little crunch. This side dish certainly packs a flavor punch!
So if you need something green and lucky to bring to a St. Patty’s Day celebration, this would be a great way to switch it up and don’t worry, I’m sure other people will still bring plenty of sweet treats to indulge in. 😉
Asian Cucumber Salad
Inspired by Korean Cucumber Salad
Yields roughly 3 cups
- 1/3 cup vinegar (If you enjoy things a bit tangier, increase to 1/2 cup)
- 1 tablespoon and 1 teaspoon olive oil, divided
- 1 teaspoon ground ginger
- 1/4 red or yellow onion
- 1 cucumber (mine was roughly 6-7 inches long)
- 2 tablespoons sesame seeds
- salt and pepper to taste
- optional: pinch of crushed red pepper if you want some heat
What to Do
- In a medium-sized bowl, add your vinegar, olive oil, and ground ginger. Stir to combine.
- Roughly chop your onion and add it to the vinegar mixture.
- Thinly slice your cucumber and also add to the vinegar mixture. Set that bowl aside.
- Heat a small frying pan over medium heat and add the 1 teaspoon of olive oil. Scatter the sesame seeds and lightly toast for 5-7 minutes, stirring regularly so they don’t burn.
- Add the toasted sesame seeds to the bowl and combine everything.
- Season with salt and pepper and enjoy!
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