Crunchy, spicy, cool and sour this salad is the perfect side dish. It comes together in minutes and tastes great the next day. It’s super easy and the perfect pairing for grilled tofu or grilled chicken so make a batch and impress your friends at the next barbeque!
Serves 4
Cooking time: 15 minutes
Ingredients:
1 large english cucumber (seeds removed)1 clove of garlic minced
1 tsp minced fresh ginger
2 Tbsp Rice vinegar
1 Tsp Soy Sauce
1 heaping Tbsp OKAZU chili miso
¼ C fresh cilantro chopped (leaves and stems)
2 Tbsp toasted sesame seeds
Directions:
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Roughly chop your cucumber into large chunks. Lightly sprinkle a small amount of salt on the cucumbers, toss together and set aside.
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Add grated ginger and garlic to a bowl with Rice vinegar, add soy sauce okazu chili oil and combine.
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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.
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Once fully combined garnish with toasted sesame seeds and serve.
Store leftovers in the fridge for up to 3 days.
In this recipe:
Use for a spicier salad:
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Recipe by 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/
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