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.
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