Salads and vegetables are a staple of any healthy diet. However, eating dressing after dressing for fresh green salads can get mundane. I personally grew tired of looking for new dressings and flavors to give my greens better flavor. I made this recipe with my mom and was pleasantly surprised at how refreshing it was. This cucumber salad has a great flavor with a citrus twist, and an asian flare. It takes a couple of steps to make but, it’s worth the work! It’s gluten free, dairy free, paleo, vegan and bulletproof. I’ve added in a low sugar option using xylitol as the sugar instead of regular table sugar.
Makes 4 servings
1/2 cup of rice vinegar
2 tablespoons of xylitol or sugar
2 tablespoons of lime juice (preferably fresh squeezed)
2 tablespoons of minced ginger
1/8 teaspoon of red pepper flakes
1 tablespoon tasted sesame oil
3 english cucumber peeled, cut length wise and sliced into 1/4 inch slices (seeds removed)
4 scallions, both white and and green parts sliced thinly
1/4 cup of fresh basil chopped
Salt and Pepper
Fitness Kitchen Hacks: For this recipe I used pre minced ginger that I purchased at the store and I keep in my fridge for recipes such as this. If you’re following the paleo or bulletproof lifestyle, choose the xylitol option.
Instructions for Cucumber Salad
- Important: after chopping your cucumbers, place them on a plate lined with paper towels. The paper towels will soak up any additional water. Allow them to sit for 20 minutes. This will give you a crisper salad and prevent the flavors from becoming water downed.
- In a sauce pan, bring vinegar, pepper flakes, and sugar (or xylitol) to a boil over medium high heat. Once fluid is boiling, reduce the heat to medium low and allow it to simmer until it’s reduced by half (5 – 6 minutes). Transfer to a bowl and allow it to cool until it’s room temperature.
- Whisk the lime juice, ginger, and sesame oil together. Toss in scallions, cucumbers, and basil. Season with Himalayan sea salt and black pepper. Serve chilled.
Refrigerate for a cool cucumber salad option that’s filling, low carb, and amazing! Store it in a glass container to retain freshness. It will last 3-4 days, unless you eat it all first!
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