Anti Inflammatory Vegan Cucumber Salad
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Learn more →Ingredients
4 servings
- 2 english cucumbers (about 1 ½ lb total), thinly sliced
- 1 tsp kosher salt
- 2 scallions (green tops only), thinly sliced
- 1 tbsp sesame seeds
- 2 tbsp fresh dill, roughly chopped (optional)
For the dressing
- 3 tbsp rice vinegar
- 1 tbsp toasted sesame oil
- 1 tsp maple syrup
Ingredient noteAdded sugar is limited on an anti-inflammatory diet. This recipe contains about 1.8 g of added sugar per serving, which is likely acceptable for many following the diet. If you prefer to always avoid maple syrup, please tap it and change its rating to Red.
- 1 tbsp tamari
- ½ tsp red pepper flakes
Instructions
- 1
Place the sliced cucumbers in a colander set over the sink, toss with the kosher salt, and let stand for 15 minutes until the cucumbers have released some of their liquid. Pat dry with paper towels.
- 2
In a large mixing bowl, whisk together the rice vinegar, toasted sesame oil, maple syrup, tamari, and red pepper flakes until combined.
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