Low Histamine 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
Ingredient noteSmall amounts of fresh ginger are often well-tolerated on a low histamine diet. This recipe only uses about 3/4 teaspoon per serving. If you prefer to always avoid fresh ginger, please tap it and change its rating to Red.
- 1 clove garlic, finely grated
- ¼ tsp red pepper flakes (optional)
Can be omittedred pepper flakes
For serving
- 1 tbsp sesame seeds, toasted
Ingredient noteLow histamine diets often limit nuts and seeds. The small portion per serving here is likely tolerated. If you prefer to always avoid sesame seed, please tap it and change its rating to Red.
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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