Ingredients
Salad Ingredients
- 1 pound baby cucumbers, sliced
- ¼ cup chopped green onions
- ¼ cup finely chopped cilantro
- ¼ cup salted cashews
Dressing Ingredients
- 1 tablespoon sesame oil
- 2 teaspoons soy sauce or coconut aminos
- 1 tablespoon sweet chili garlic sauce
- 1 teaspoon rice vinegar
- 2 teaspoons honey or sugar free maple syrup
- 2 teaspoons minced garlic
- Crushed red pepper, for garnish (optional)
Instructions
- Prepare the dressing: In a small bowl, whisk together the sesame oil, soy sauce (or coconut aminos), sweet chili garlic sauce, rice vinegar, honey (or sugar free maple syrup), and minced garlic until well combined. Set aside to let the flavors meld.
- Slice the cucumbers: Thinly slice the baby cucumbers evenly for a crisp texture that will absorb the dressing nicely.
- Toss cucumbers with dressing: Place the sliced cucumbers in a large bowl and pour the prepared dressing over them. Toss gently to ensure all slices are coated with the flavorful mixture.
- Add fresh herbs and cashews: Fold in the chopped green onions, finely chopped cilantro, and salted cashews carefully to distribute them throughout the salad without breaking the cucumbers.
- Garnish and serve: Sprinkle crushed red pepper over the top for an extra kick of heat, if desired. Serve immediately or chill briefly for enhanced flavor.
Notes
- For a vegan variation, use maple syrup instead of honey and ensure the sweet chili garlic sauce does not contain fish ingredients.
- To reduce sodium, use low-sodium soy sauce or dilute with water slightly.
- For added crunch, lightly toast the cashews before adding to the salad.
- This salad is best served fresh but can be refrigerated for up to 1 day.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian Fusion
- Diet: Low Fat
