Ingredients
Vegetables
- 2 whole cucumbers Choose firm cucumbers for the best texture.
- 1 cup snap peas
Dressing
- 2 tablespoons sesame oil
- 1 tablespoon soy sauce Ensure your soy sauce is vegan if needed.
- 1 tablespoon rice vinegar
- 1 teaspoon chili paste Adjust for spice preference.
- 1 teaspoon honey Can substitute with agave for a vegan option.
Garnish
- to taste Sesame seeds For garnish.
Method
Preparation
- Smash the cucumbers gently with a rolling pin or the flat side of a knife, then cut them into bite-sized pieces.
- In a large bowl, combine the smashed cucumbers and snap peas.
- In a small bowl, whisk together the sesame oil, soy sauce, rice vinegar, chili paste, and honey until well combined.
- Pour the dressing over the cucumber and snap peas, tossing to coat.
- Garnish with sesame seeds and serve immediately.
Nutrition
Serving: 1gCalories: 100kcalCarbohydrates: 10gProtein: 2gFat: 7gSaturated Fat: 1gSodium: 300mgFiber: 3gSugar: 2g
Notes
This salad pairs well with grilled meats or fish and can also stand alone as a light lunch. Store leftovers in an airtight container in the refrigerator for up to one day, but consume quickly as cucumbers may release water over time.
Tried this recipe?Tried this recipe? check me best Recipes
Elysium Recipes