Eosinophilic Esophagitis Friendly Ginger Cucumber Ribbon Salad
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Learn more →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
- 1 tbsp toasted sesame oil
- 1 tbsp coconut aminos
- 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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