By Fran Allen, CNP Crunchy, spicy, cool and sour this salad is the perfect summer side dish. It comes together in minutes and tastes great the next day. It’s the perfect pairing for grilled tofu or grilled chicken so make a batch and impress your friends at the next barbeque. Serves 4
1 large english cucumber (seeds removed) 1 clove of garlic minced 1 tsp minced fresh ginger 2 Tbsp Rice vinegar1 Tsp Soy Sauce 1 heaping Tbsp Okazu spicy chili miso oil ¼ C fresh cilantro chopped (leaves and stems) 2 Tbsp toasted sesame seeds
Roughly chop your cucumber into large chunks. Lightly sprinkle a small amount of salt on the cucumbers, toss together and set aside.
Add grated ginger and garlic to a bowl with Rice vinegar, add soy sauce okazu chili oil and combine.
Drain any water from the cucumber. Add the sauce mixture and cilantro to the cucumber in a large bowl and mix together vigorously with your hands.You want to break the flesh of the cucumber down to increase the absorption of the dressing and amplify the flavors.
Once fully combined garnish with toasted sesame seeds and serve.
Store leftovers in the fridge for up to 3 days.
Fran Allen, CNP
Fran is a former chef and a Certified Nutritional Practitioner and Skin Therapist based in Toronto, Canada. She is a graduate of The Institiute of Holistic Nutrition and Canadian Beauty College and love to work one-on-one with clients to help them look and feel their best through nutrition counselling and therapeutic facials.
You can see her work at @hello.franallen (Instagram) or her blog https://www.hellofran.co/