Salads•Vegan

Cucumber and ginger salad

May 19, 2020 by karine No Comments

I love this salad because it’s easy and has a lot of flavor with very little ingredients. It’s a perfect side dish, lunch salad or even condiment. It has an asian flair to it and is almost pickled like. 

You can substitute the nuts if you would like or honey for the sugar. The main thing is this is a salad that has to be made 1.5 hours before eating, but it’s well worth the wait. 

Enjoy! 

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Cucumber Salad

This is almost a pickled-like salad with an asian twist

Course Salad
Cuisine vegan
Keyword cucumber, ginger, peanuts, red onions
Servings 4

Ingredients

  • 3 tbsp rice wine vinegar
  • 2 tsp sugar
  • 2 tbsp sunflower oil or grapeseed oil
  • 2 tsp sesame oil
  • 1 small red onion thinly sliced
  • 1.5 inches of grated fresh ginger
  • 1 tsp maldon salt or fleur de sel
  • 2 large garlic cloves
  • 2 English cucumbers peeled and sliced into half moons
  • 2 tbsp chopped peanuts
  • 3 tbsp chopped cilantro

Instructions

To make the dressing

  1. Whisk together the rice wine vinegar, sugar, grapeseed oil and sesame oil and add the sliced red onion to it-let it marinate for about 1hr

For the salad

  1. Place the grated ginger and salt together.... then add chopped garlic

  2. Cut the cucumber lenghtways in half and then cut each half at an angle-about 1/4 inch thick or just cut half circles.

  3. Add the cucumber to the bowl with the cilantro and chopped peanuts- then add the red onion mix- let sit for atleast 30 minutes while stirring every so often. Taste and season.

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