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

Ingredients

• 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

1. In a medium-sized bowl, add your vinegar, olive oil, and ground ginger.  Stir to combine.
2. Roughly chop your onion and add it to the vinegar mixture.
3. Thinly slice your cucumber and also add to the vinegar mixture.  Set that bowl aside.
4. 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.
5. Add the toasted sesame seeds to the bowl and combine everything.
6. Season with salt and pepper and enjoy!

You May Also Like:

• Fresh Rainbow Quinoa Salad
• Italian Kale Chips
• Bacon Basil Pesto
• Tri Colored Corn & Bean Salsa

Participating Bloggers:

• Jell-O Shamrocks: A Kid’s Lucky Snack – (Cobwebs, Cupcakes & Crayons)
• Honorary Irish and my favorite Irish Soda Bread – (My Healthy ‘Ohana)
• DIY Craft: ‘Stained Glass’ Shamrock – (Time With Thea)
• This Party Calls For A Theme:  It’s All Rainbows and Unicorns – (Green Door Hospitality)
• A Lucky Save! – (Pillows A-La-Mode)
• Keep Calm and Pinch On – (A Ponytail Kind Of Day)
• Hello, 6 – (Joy, Lovely Joy)
• Luck o’the Irish for Easter!  – (Minerva’s Hand)
• Make your own luck (using a crochet hook) – (Gentle Stitches)
• The many meanings of “lucky” – (The Thing About Joan)
• Lucky Gold Elephant – (Now at Home Mom)

Tags: caveman, Challenge, clean eating, cold salad, Collectively Creative, Cucumber, diet, dish to pass, ginger, gluten free, healthy, holiday, light, low cal, low carb, luck, lucky, olive oil, Paleo, Paleolithic, raw, refreshing, Salad, Sesame, sesame seeds, side dish, St. Patricks Day, St. Patty's Day, vinegar

• March 13, 2013
• Recipes, Side Dishes, Snacks & Appetizers
• 43 Comments