Asian Cucumber Salad
This recipe is just my absolute favorite snack to always have around. The best part about it is that the longer you hold on to it in your fridge (within reason, of course) the better it tastes! It is a sweet, refreshing salad to munch on at any time.
- 1 cucumber
- 4 tbs rice vinegar
- 1-2 tbs Bragg amino acid sauce
- A pinch of Truvia (really, a tiny pinch)
- 1-2 tsp of sesame seeds
- First, wash the cucumber. Then, you can choose how you want to prepare it.
- My favorite way is to slice it, but I also like to turn it into a sort of “pasta” with a potato peeler.
- To do that, simply peel off most of the skin (it doesn’t have to be perfect), then use the potato peeler to make long, wide cucumber “noodles.”
- Place the cucumber, sliced or peeled, into a medium bowl.
- Then, add the rice vinegar and Bragg amino acid sauce, as well as the Truvia.
- The Truvia is not necessary, and with this recipe a little will go a very long way, so only add it if you have a sweet tooth and be sure to only add a small pinch of it (not even a full packet). You’d be surprised how sweet this salad is without it!
- The sesame seeds taste best toasted, so I recommend toasting them before adding them to this mixture. However, toasting sesame seeds can be tricky business, as they burn VERY easily.
- There’s a thin line between delicious, perfectly toasted seeds and really terrible burnt ones, only a few seconds in the toaster oven!
- To toast, spread sesame seeds on a sheet of foil and put on a toaster pan.
- Toast them on the rack, checking them constantly.
- It really only takes about a minute or less of toasting for them to be perfect. Just take them out when they are a light golden brown, cause even a few seconds too long and you have to toast a new batch!
- Once toasted to perfection, add the sesame seeds to the salad and stir.
- You can eat the salad right away, or keep it in the fridge to marinate first. Either way, it’s delicious.
- If you’re saving it in the fridge, be sure to remember to keep it covered!
Once you make this recipe once, it will be easy to see adjustments to make in the future. Some people like more rice vinegar, some like more Bragg amino acid sauce. I don’t personally like the sugar in it anymore, so you can lose that as well. Play with different ratios and find the right fit for you!