Candida Diet Friendly Ginger Cucumber Ribbon Salad

Total time25 min

Prep time15 min

Cook time0 min

Candida Diet Friendly Ginger Cucumber Ribbon Salad

Cool, crisp, and loaded with bold flavor, this ribbon salad is the kind of dish that makes eating clean feel genuinely exciting. Long, silky cucumber strips replace the usual chopped chunks, giving every bite a delicate texture that soaks up the dressing beautifully. The dressing itself is where things get interesting — finely grated ginger and garlic bring real heat and depth, while coconut aminos stand in for soy sauce, keeping the whole thing free of fermented grains that can be problematic on a candida-conscious eating plan. Apple cider vinegar adds brightness without the sugar load, and toasted sesame oil rounds everything out with a nutty, aromatic finish. Salting the ribbons first and letting them drain is a small step that makes a big difference, pulling out excess moisture so the dressing clings rather than pools. A scatter of toasted sesame seeds on top adds just enough crunch to make this feel like a restaurant-worthy plate. It serves four and comes together in well under thirty minutes, making it an easy weeknight side or a light lunch that doesn't feel like a compromise.

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Ingredients

4 servings

For the salad

2 large english cucumbers
1 tsp fine sea salt
3 scallions, green tops only, thinly sliced

For the dressing

2 tbsp apple cider vinegar
Bragg Organic Raw-Unfiltered Apple Cider Vinegar - 32 fl oz Bragg Organic Apple Cider Vinegar Heinz All Natural Apple Cider Vinegar Dynamic Health Organic Apple Cider Vinegar with Mother Mantova Organic Apple Cider Vinegar Unfiltered
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1 tbsp toasted sesame oil
1 tbsp coconut aminos
Ingredient note
Coconut aminos is a common stand-in for soy sauce on a candida diet. It does carry a little sugar from coconut sap, but this recipe uses only about 3/4 teaspoon per serving, which is likely fine.
1 tbsp fresh ginger, finely grated
1 clove garlic, finely grated
¼ tsp red pepper flakes (optional)

For serving

1 tbsp sesame seeds, toasted

Instructions

1
Using a vegetable peeler, run the peeler lengthwise down each cucumber, rotating the cucumber a quarter-turn after each pass, until you reach the seedy core. Discard the core. Place the ribbons in a large mixing bowl, sprinkle with the salt, and toss to coat. Let stand for 10 minutes, then drain off the liquid and gently pat the ribbons dry with paper towels.
2
In a small bowl, whisk together the apple cider vinegar, sesame oil, coconut aminos, grated ginger, grated garlic, and red pepper flakes, if using, until combined.

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