Asian Cucumber Salad
Perfect as a light and invigorating side dish, this Asian Cucumber Salad is not only a feast for the senses but also a healthful addition to any meal. Enjoy the cool, crisp sensation with every bite, transporting your taste buds to the vibrant and diverse culinary landscape of Asia.
- 1 ½ cucumbers, washed and peeled
- 4-5 scallions, thinly sliced
- 1 teaspoon fresh ginger, grated
- 1 clove garlic, finely minced
- ¼ cup CÓCOES Organic Coconut Flower Vinegar
- 1 tablespoon CÓCOES Organic Coconut Flower Aminos
- 1 tablespoon toasted sesame oil
- 1 tablespoon CÓCOES Organic Coconut Flower Syrup
- 1-2 tablespoons toasted sesame seeds
- Slice the cucumbers lengthwise into thin ribbons using a mandoline or a sharp knife. If the seeds are large, use a spoon to scoop them out before slicing.
- In a small bowl, whisk together the CÓCOES Aminos, CÓCOES Vinegar, sesame oil, thinly sliced scallions, CÓCOES Syrup, minced garlic, and grated ginger. Taste and adjust sweetness and acidity to your preference.
- Transfer the sliced cucumbers to a large bowl and pour the dressing over them. Toss gently to ensure all the cucumber ribbons are evenly coated.
- Just before serving, sprinkle the salad with toasted sesame seeds for a delicious and nutty crunch.
