Paleo Asian Cucumber Salad
Crisp, refreshing, and brimming with bold flavors, this Paleo Asian Cucumber Salad is the perfect healthy side dish for any meal. Featuring thinly sliced English cucumbers tossed with vibrant red bell pepper, scallions, and fragrant cilantro, this salad is elevated with a tangy, umami-packed dressing made from rice vinegar, coconut aminos, sesame oil, and a hint of honey. A garnish of toasted sesame seeds and a touch of red chili flakes add the perfect crunch and subtle heat. Ready in just 20 minutes with no cooking required, this paleo-friendly recipe is gluten-free, dairy-free, and irresistibly delicious. Whether paired with grilled protein or enjoyed on its own, this Asian-inspired cucumber salad is a light, zesty addition to your table!
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Recipe Information
Ingredients
- 2 large English cucumber
- 0.5 teaspoon Sea salt
- 1 medium Red bell pepper
- 3 stalks Scallions
- 0.5 cup Fresh cilantro leaves
- 2 tablespoons Toasted sesame seeds
- 3 tablespoons Rice vinegar
- 2 tablespoons Coconut aminos
- 1 tablespoon Sesame oil
- 1 teaspoon Honey
- 1 teaspoon Fresh ginger
- 1 clove Garlic clove
- 0.25 teaspoon Red chili flakes
Instructions
Start by preparing the cucumbers. Rinse the cucumbers under cold water. Using a spiralizer or a vegetable peeler, create thin slices or ribbons. If preferred, you can also thinly slice the cucumbers with a sharp knife.
Place the cucumber slices in a colander. Sprinkle with 1/2 teaspoon of sea salt and toss to coat evenly. Let them sit for about 10 minutes to draw out excess moisture. After resting, gently press out any remaining liquid and transfer the cucumbers to a large mixing bowl.
While the cucumbers are resting, prepare the other vegetables. Deseed and thinly slice the red bell pepper. Cut the scallions into thin rounds. Roughly chop the fresh cilantro leaves.
Toast 2 tablespoons of sesame seeds in a small dry skillet over medium-low heat for 2-3 minutes, stirring occasionally until golden brown and aromatic. Transfer to a small bowl and set aside.
To make the dressing, in a small bowl, combine 3 tablespoons of rice vinegar, 2 tablespoons of coconut aminos, 1 tablespoon of sesame oil, 1 teaspoon of honey, 1 teaspoon of freshly grated ginger, 1 minced garlic clove, and 1/4 teaspoon of red chili flakes. Whisk together until well combined.
Add the sliced bell pepper, scallions, and chopped cilantro to the bowl with the cucumbers.
Pour the dressing over the salad ingredients and toss well to ensure everything is thoroughly coated with the flavorful dressing.
Sprinkle the toasted sesame seeds over the top of the salad and toss again to distribute them evenly throughout the mixture.
Taste and adjust the seasoning if necessary, adding a little more coconut aminos or rice vinegar to suit your taste preferences.
Serve immediately or refrigerate for up to 30 minutes to allow the flavors to meld together even more. Enjoy your refreshing Paleo Asian Cucumber Salad as a vibrant side dish.
Nutrition Facts
Calories |
415 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.7 g | 29% | |
| Saturated Fat | 3.0 g | 15% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1755 mg | 76% | |
| Total Carbohydrate | 50.0 g | 18% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 27.0 g | ||
| Protein | 10.0 g | 20% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 327 mg | 25% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 1614 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
