GERD 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
Ingredient noteScallions are the mildest of the onion family, and only a small amount is used here. That is likely fine for most people with GERD. If you prefer to always avoid scallions, please tap it and change its rating to Red.
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
Chef's tipSwap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat. - ¼ tsp red pepper flakes (optional)
Can be omittedred pepper flakes
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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