Eosinophilic Esophagitis Friendly Asian Sesame Cucumber Salad
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Learn more →Ingredients
4 servings
For the salad
- 2 english cucumbers (about 1 ½ lb total), thinly sliced
- ¾ tsp kosher salt
For the dressing
- 3 tbsp rice vinegar
- 2 tbsp toasted sesame oil
- 1 tbsp coconut aminos
- 1 tsp honey
- 1 tsp fresh ginger, finely grated
- 1 clove garlic, finely grated
- ¼ tsp red pepper flakes
For serving
- 2 tbsp sesame seeds, toasted
- 3 scallions (green tops only), thinly sliced
Instructions
- 1
Place the sliced cucumbers in a large mixing bowl and toss with the kosher salt. Let stand for 10 minutes, then transfer to a clean kitchen towel or several layers of paper towels and press firmly to remove as much liquid as possible. Return the cucumbers to the bowl.
- 2
In a small bowl, whisk together the rice vinegar, toasted sesame oil, coconut aminos, honey, grated ginger, grated garlic, and red pepper flakes until the honey is fully dissolved and the dressing is uniform.
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